Wild Alaska Salmon and Pollock Fish Cakes
• 900g (2lb) potatoes, peeled and cut into large chunks
• Pinch of salt
• 200g (7oz) wild Alaska salmon fillet
• 150g (6oz) wild Alaska pollock fillet
• 2 hard-boiled eggs, shelled and chopped
• 4 spring onions, very finely chopped
• 25g (1oz) gherkins, chopped
• 2 tbsp capers, drained
• 2 tbsp parsley, chopped
• Freshly ground black pepper
• 25g (1oz) plain flour
• 1 small egg, beaten with 2 tbsp cold water
• 100g (4oz) dried breadcrumbs
• Vegetable oil, for frying
Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. Drain well and mash thoroughly.
Meanwhile, poach the fish fillets in a large frying pan in simmering water for about 6 to 8 minutes. Lift from the pan with a draining spoon. Remove the skin and any bones, then flake the fish into large chunks with a fork.
Mix together the mashed potatoes, salmon, pollock, hard-boiled eggs, spring onions, gherkins, capers and parsley. Season with a little salt and plenty of black pepper, and then form the mixture into eight fish cakes.
Dust each fish cake with a little flour dip into beaten egg and coat with the breadcrumbs. Cover and chill until ready to cook.
Heat some vegetable oil in a frying pan and gently cook the fish cakes in batches for 4 or 5 minutes on each side.
Cook’s tip: Use soaked bulghar wheat or couscous for coating the fish cakes instead of breadcrumbs.