dessert · Unspecified
'No potato' fishcakes recipe
A cake centered on salmon fillet, smoked haddock, shallots, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 2 servings
- 200 item 200 salmon fillet, skinned and checked for bones
- 1 gram g smoked haddock, undyed if possible and skinned
- 200 item 200 small shallots, chopped very fine
- 1 gram g handful of dill or parsley, chopped
- 2 item 2 egg, lightly beaten
- 1 item 1 salt and pepper
- 1 dash 1 dash olive oil for sautéeing
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together salt and pepper. In a second bowl, combine egg, and olive oil for sautéeing.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate salmon fillet, smoked haddock, and handful of dill or parsley.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
- 5
Cook fish until the center reaches 145°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains egg and fish. Packaged ingredients can vary, so check labels and cross-contact information.
