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Recipe: Irish Salmon and Crab Fish Cakes

Salmon & Crab Fish Cakes

Back in Ireland for a few weeks, to celebrate a friends wedding, my nieces first birthday, and a fairly significant one of my own (quietly for a change), I felt inspired to cook something Irish, something that reminded me of my roots and drew from the surrounding area. I decided on fish cakes.

Not something that I would ever eat as a child being the fussiest creature crawling the face of the earth, I discovered them later on, preferring those packed with fish, with crispy exteriors and fresh salads with creamy dressings and sharp capers and cornichons. Maybe some lovely tartare sauce or simply homemade mayonnaise. Irish fish cakes should have potato too though, so I always add a little bit.

Salmon & Crab Fish Cakes

I haven’t made them in a while, in fact I grew to hate them. It’s the most popular recipe on this blog, but not one of my favourites, and I resented that poor little post from the early days when my photos came from a battered old camera. It’s time to embrace fish cakes one more and in light of the occasions this week, a little luxury was required in the form of some crab meat.

Salmon & Crab Fish Cakes

As I was home, in an Irish seaside town, I had the luxury and convenience of a local fish shop with fresh locally caught crab and delicious salmon. My home is not very far from Flahavan’s Mills, where they produce lovely porridge oatlets which I love and eat all the time in London. I substituted their pinhead oats for breadcrumbs to coat the salmon. It worked beautifully giving lovely crunch and texture. A little bit healthier too perhaps.

I poached my salmon first with fresh bay leaves and parsley and thyme from the garden with a dozen or so black peppercorns in milk. I poached it gently for 15 – 20 mins, let it cool and discarded the skin, gently flaking the salmon and combining it with a couple of spoonfuls of the poaching milk, the mashed potatoes, fresh chopped chives, the crab and it was good to go. Easy! And perfect too with leftover salmon or other fish you might have to hand.

Salmon & Crab Fish Cakes

I served these with a simple salad (again picked fresh from the garden – such luxury for a Londoner!), french dressing, capers and mayonnaise. A homemade tartare sauce goes very well too.

I baked and fried these. Baked is healthier and takes about 35 minites at 200 degrees celsius. Frying gives a much better texture, and takes about 5 minutes on each side at a moderate heat.

Recipe: Irish Salmon and Crab Fish Cakes

Serves 4

Ingredients:

300g Salmon – I poached mine, not essential though, cooked salmon in any way will do
200g Crabmeat (pref mixture white & brown)
200g mashed potatoes
Fresh chives
150g oatmeal
1 egg
A little milk
S&P

Salad leaves

Dressing: 1 tsp white wine vinegar, 3 tsp extra virgin olive oil, S&P

To serve: mayonnaise or tartare sauce and capers

Method:

If you are poaching the salmon, cover the salmon with milk, and add some bay leaves, parsley and what ever other herbs you have to hand, some peppercorns. Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes.

Leave to cool and peel the skin off. Flake and mix with the crab, mashed potato and a handful of fresh chives. Season to taste. Depending on your potatoes, you may like to add a couple of tasblespoons of milk (from the poaching liquor if you poached). You may not need this, judge by tying to shape a fish cake, and if it needs more moisture add the milk.

Season the oats. Divide the fish cake mixture into 8 and shape into flattened balls. Dip these in the beaten egg and coat in the seasoned oats. Fry at a moderate heat for about 5 minutes on each side until crisp and heated through.

Dress the salad leaves and serve the fish cakes on top with a sprinkling of capers and some mayonnaise or tartare sauce on the side.

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

25 Comments

  1. Yummm it does look so delicious. We love fish, it;s so healthy and tasty. Thanks for the recipe.

    Reply

  2. They look fab Niamh, yummy for a light summer dinner. Enjoy your break Vickx

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  3. I like the addition of crab and the way you have baked the fishcakes rather than frying. I like to coat my fishcakes with Panko, the Japanese breadcrumbs which give it a really nice texture. Have a great time in Ireland.

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  4. These look like delicious fishcakes – we’ve got a great local fishmonger so I might have to nip down there at the weekend so I can whip some of these little gems up for my boys. Yum!

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  5. Looks absolutely delicious. Think I might make some Swedish fish cakes – probably with herring and dill.

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  6. Those fish cakes are perfect summer fare, so envious of your sojourn back home in Ireland. I’d love to go back to Cork, Kinsale, and beyond. One day!

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  7. These look delicious! I’ll be making them this week. Very impressive blog. I love your camera work too. I’m a newbie blogger.

    Glad to have found your space!

    Reply

  8. Niamh these fish cakes are a delight. They made a gorgeous light summer (outdoor to boot) meal last week. Thanks for sharing the recipe.

    Have loved reading about your trip to Ireland too, it’s been like a trip down memory lane for me … good times.

    Reply

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