These wonderful sardine and salmon fish cakes are packed full of great spring flavours and come served with fantastic creamed leeks.
Sardine and Salmon Fish Cakes With Creamed Leeks.
If you have been hanging out here for a while you a) need to get out more and b) know that I have a bit of a thing for fish cakes. As a result, the appearance of these salmon fish cakes should not be a surprise.
If you want another fish cake recipe to cast your eyes across you really should take a gander at my spicy tuna fish cakes.
These salmon fishcakes appear at a time of the year that is always very strange as a cook. That is because it is not quite summer but not really hearty comfort food weather either.
This salmon fish cake recipe aims at filling that gap.
In short, it uses the last of the winter vegetables before the new seasons veg arrives to create something a little lighter than usual winter fodder.
They are gloriously fishy helped along by those oily sardines with a fantastically crispy coating.
You could bake these fishcakes if that is your thing chuck em in the oven at 180°C until they are crisp and warmed through. Naturally, you will not get the same colour or crispness of frying.
Canned Fish Aint Rubbish.
These salmon fish cakes are rounded out with some canned sardines. This adds a massive punch of flavour.
However, when I lived in the UK I would largely have turned up my nose at the idea of canned fish.
Well, shock of all shocks. In my 10 years here in Hungary I have learned that canned fish definitely has a place in the kitchen.
I now use the stuff a lot. Probably because there is little sea fish available here in the wild east of landlocked Hungary.
That is before we have even considered my exceptionally enthusiastic use of anchovies which appear in everything! Bizarrely enough apart from on pizza, go figure!
Festival Season Arrives!
Speaking of the time of the year it is festival season here in Hungary. Our village day is next weekend, a strange Hungarian phenomenon where each village throws a ‘party’.
Our village name translates to “New Saint George” and as a result our party falls around St Georges Day.
A day where the population of our village goes from 180 to around 1,000.
Most importantly a day where there is a huge amount of drunkenness and dancing to terrible live music, all celebrating the start of the planting season… Which of course began a month ago!
Sardine and Salmon Fish Cakes With Creamed Leeks
- 350 g Potato Something floury like Maris Piper, peeled and diced
- 250 g Salmon
- 1/2 Tsp Salt
- 1 Clove Garlic Finely chopped
- 1 Bay Leaf
- 1/2 Tsp Dried Tarragon
- 75 ml White Wine
- 90 g Canned Sardines Drained and roughly broken up
- 10 g Chives Chopped
- 50 g Bread Crumbs
- 1 Egg
- 2 Tbsp Flour
- 250 g Leeks Sliced into 5mm coins
- 100 ml Cream
- Salt and Pepper To taste
- Bring a pan of salted water to the boil and cook the potatoes until soft.
- Mash the potatoes until smoothed, do not use any butter or cream and allow to cool.
- Place the salmon in the bowl with half a teaspoon of salt, the bay leaf, garlic, tarragon and white wine before covering with tin foil.
- Bake at 180C or 350F for 15 minutes.
- After 15 minutes remove and allow to cool for 5 minutes with the foil still on.
- Flake up the fish, discard the skin and bay leaf then mix together the fish with the potatoes, sardines and chives and then form into 4 fish cakes using enough liquid as necessary to hold shape.
- Dip the fish cakes into the flour, then the egg and then the breadcrumbs to coat.
- Set these aside to firm in the refrigerator for 30 minutes.
- Bring a pan of salted water to the boil and blanch the leeks for 2 mintues.
- Drain and transfer to a frying pan, then season with salt and pepper before pouring in the cream and cooking for 5-7 minutes.
- Whilst the leeks are cooking fry the fish cakes in oil until golden brown and warmed through.
- Serve with lots more chopped chives.