A real crowd-pleaser. Try them topped with a little caramelized onion.
Ingredients
• butter, for frying
• 4 shallots, peeled and finely chopped
• 5 tablespoons fresh parsley
• 150 millilitres white wine
• 100 millilitres fish stock
• 50 millilitres water
• 4 sprigs fresh thyme
• 500 grams boneless salmon fillets
• 600 grams potatoes, peeled and chopped into small cubes
• 50 millilitres milk
• 80 grams breadcrumbs
• 50 grams flour
• juice of half a lemon
• 1 large egg, beaten
• 1 1/2 tablespoons fresh coriander
• salt and pepper
Directions:
1. Add some butter to a large saucepan over low heat. After a minute, throw in your shallots and parsley. Fry for 2 minutes, stirring frequently.
2. Add your wine, stock, water, and thyme. Bring to the boil and then reduce to a low heat.
3. Add your salmon to the pan – carefully, as you will have to take this out later. Placing it skin-side down helps.
4. Simmer for 12 minutes and then remove the salmon to a warm dish.
5. Add your potatoes to the pan and cook until soft. Meanwhile, use a fork to flake your salmon from the skin.
6. Remove the sprigs of thyme from your pan. Drain and mash the potatoes.
7. With your hands or a standing mixer, combine the mash, flaked salmon, milk, breadcrumbs, flour, lemon juice, egg, coriander, and a good pinch of salt and pepper in a large mixing bowl. Set aside in the fridge to set for at least 20 minutes.
8. Shape the mix into thick disks about the size of the rim of a mug and fry over low heat in some butter until crisp and golden all over.
9. Serve and enjoy!