Sunday, 8 January 2012

Summer Smoked Salmon and Dill Cakes with Herb and Caper Mayo

The silly season came and went far too quick this year, and I had all good intentions of posting some of my favourite family christmas recipes on here, like my nonna's lasagne, cooked without fail every christmas day. This year there was just four of us for christmas and yet two gigantic lasagne's were baked at 6am. I have no idea why. But I wasn't complaining. Of course my famous chocolate christmas balls deserve a mention and mums fantastic seafood mezze spread. Even though it was the first Christmas without my gorgeous nan, it was surprisingly a wonderful day full of rest, family and great food.

Soon after came the New Year, with work commitments kissing it closely either side. But it didn't matter because the New Year this year was brought in with my closest and dearest old friends. There was also a great count down to 2012 and fireworks- the only two things I asked for. I couldn't have been happier.

So I'm only just getting back into the swing of things now. This week in fact. The annual health kick has started. The drinking will no doubt slow down too. Here's hoping! And so the cooking has begun as well, after reacquainting myself with my kitchen this weekend. I have missed it I must admit. I spent last night in, just cooking (yes it was a Saturday night)... 

Summer in Tasmania is all about great seafood and of course anyone who knows me will know that all seafood must be accompanied by a great tartare sauce. But I thought I'd mix it up a little and tried out this herb mayo instead. To be honest, it really didn't cut it. But it was still good. I have decided in the near future to write a post dedicated to the best tartare sauce ever. Stay tuned.

A lover of Salmon, I must admit that I am not a lover of cold smoked Salmon. So when I had an abundant supply left over from a catering job recently, I was racking my mind thinking what I could do with it. Cooking it was the only solution so I have incorporated it here in a good old style fish patty. Usually made with tuna, this is certainly an upgrade. As this was a throw together idea, I didn't have fresh dill and resorted to the dill in the tube which is always in my fridge. If you have fresh dill, by all means use it!

They were surprisingly very tasty and the mayo actually was a nice accompaniment. They are easy to make (I'm sure a toddler could do it), and can be made in advance and then just fried off. Fantastic for a summer brunch or light dinner and you'll be reaping the rewards with the high Omega 3 levels. 

And on that note, before I leave you, I must share some exciting news that Tassal have recently released their 25th Anniversary cookbook and I feature in it! I received a copy just yesterday to peruse and it really does look fabulous. I will be writing about it and sharing photos from some of the photo shoots in my next post. Until then, go and get yourself some Salmon! 

Get This
250g cold smoked salmon
3 large potatoes
1 red onion
1 tablespoon dill (fresh or from the tube)
1 egg
Salt and pepper

Small bowl flour
Small bowl breadcrumbs
1 egg beaten
Olive oil for frying

1/2 cup good quality bottled mayonnaise (I use Hellman's)
Handfull chopped parsley
Handful chopped mint
2 tablespoons chopped capers

Cook Now
Boil potatoes and mash leaving them a bit lumpy. Add chopped salmon and finely diced red onion, dill and egg. Mix well together and season with salt and pepper.

Divide mixture and roll into balls and flatten. Dip in flour, then the beaten egg and then coat in breadcrumbs. Cook on both sides in the hot oil and when warmed through remove and sit on paper towel.

For the mayo mix all ingredients together and serve with salmon cakes.