Can I just first set the record straight, before you get the idea that I am living some ridiculously luxe lifestyle eating smoked salmon and drinking pink champagne (if only…)I am not in the habit of feeding smoked salmon to the toddlers.
My inspiration for this particular ‘recipe’ came quite by chance. On this particular occasion last year we had stayed late at the park and suddenly realising that it was way past tea time, and that the fridge was almost bare, I stopped in the small local supermarket on the way hoping for something halfway healthy that could be served up in under 15 minutes.
I had a vague recollection of some leftover mash back in the fridge and set out on the hunt for some half decent sausages. Always popular with the toddlers, (and Mr Mummyinahurry come to that). It was at that moment that the smoked salmon leapt (metaphorically of course) from the shelf. The fact that the smoked salmon ‘trimmings’ were on offer and less than a quid had absolutely no bearing on my decision. Really.
Back home a further rummage in the fridge revealed a ‘not long for this world’ lemon, and some spring onions that had seen better days. The joy of a packet of smoked salmon trimmings (other than the price of course) is that you don’t even have to do any chopping. So a quick mix around in a bowl, a few minutes in the frying pan, and dinner on the table before the complaints got too loud. I was quite astonished that my little fussy eaters wolfed the lot down. My son thinks that the smoked salmon is just another form of salami.I have yet to put him right on that one.
That was several months ago. Now these little money-saving beauties have become a regular feature of our mealtimes, for all the family, so only one meal to cook for all of us. Result.
I have more recently been known to turn the making of them into a home ‘we can cook’ * episode for Annabel and David. They love it, and I tend to find that they actually eat their dinner having made it themselves. The other hidden bonus of this recipe, is that they freeze really well, so I tend to make a larger batch and have a few tucked away in the freezer for those days when there really is no time to cook.
The way that I make these varies every time, depending on what is left in the fridge, but here is a rough guide.
500g cooked mash
100g smoked salmon trimmings
rind and juice of 1/2 to 1 lemon
spring onions chopped (usually with scissors by me), or pre chopped shallots or chives that I tend to buy ready prepared and frozen
parsley (if i have it) chopped (or more likely, scissored) into the mix
an egg (to bind, but not essential)
Mix together.Form into patties. Fry on a medium heat for 3/4 mins each side.
I have from time to time coated these in breadcrumbs. In my opinion it helps to keep them together when frying but it’s not essential. If you chill the patties before cooking that also helps them to stay in one piece too.
*for those of you unfamiliar with cbeebies , ‘we can cook’ is a programme of great educational importance for young children under 5, keeping them informed and up to date with the latest developments in diet and nutrition, allowing Mummy to get on with very important ‘work’ like updating her Facebook page.
Smoked Salmon Fishcakes