Cooking Instructions
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Step 1
Bring
Whole Milk (300 mL)
and
Bay Leaves (2)
to a simmer, add
Skinless Salmon Fillets (250 g)
and poach it for about 10 minutes or until tender.
Step 2
In a separate pot, boil the
Potatoes (300 g)
until soft. Drain them once cooled and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Zest
Lemon (1)
. After, slice the zested lemon into wedges and set aside for serving.
Step 4
Add the
Fresh Thyme Leaves (to taste)
,
Dried Oregano (2 g)
, and lemon zest to the potatoes. Mash the mixture well.
Step 5
Add the salmon to the mixture.
Step 6
Incorporate all the ingredients until blended.
Step 7
Using your hands divide the mixture into 8 large or 12 small balls and pat and shape each ball into a fishcake, roughly 2 centimeters thick. Coat them in
All-Purpose Flour (30 g)
.
Step 8
Fry the fishcakes in
Canola Oil (1 dash)
for about 3-4 minutes on each side.
Step 9
Once the fishcakes are done, take them out onto a paper towel to absorb any excess oil.
Step 10
Serve them right up with a side of
Arugula (1 bunch)
and
Radishes (to taste)
dressed with a squeeze of lemon,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Extra-Virgin Olive Oil (30 mL)
. Decorate with a lemon wedge to squeeze over the fish.
