For the ﬁshcakes:
550g ﬂoury potatoes
400g salmon ﬁllet
2 tsp wasabi
1 tbsp lemon juice
1 ½ tsp fresh ginger, grated
1 tbsp chopped parsley
2 small eggs, beaten
2 tbsp sunﬂower oil
30g butter for frying
salt and pepper
For the wasabi mayonnaise:
6 tbsp mayonnaise
3 tsp wasabi or strong mustard
4 tsp chopped capers
For the salad:
1 large cucumber
1 ½ tbsp fresh ginger, grated
1 red chili
6 tbsp rice wine vinegar (or white wine vinegar)
3 tsp sugar
4 tbsp sunﬂower oil
4 tsp sesame oil
2 tsp soy sauce
2 tbsp chopped coriander leaves
Serves 4 – Prep 50’ – Refrigeration 30’ – A little effort
For the ﬁshcakes, peel the potatoes and cut into evenly sized chunks.
Put into a large saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat and simmer until tender, but not mushy.
Drain and put back into the saucepan, then roughly mash. Add the butter, wasabi, ginger, lemon juice and parsley and mix well. Meanwhile, put the ﬁsh into a large pan and just cover with water. Bring to a simmer, then gently cook for 3–5 minutes, depending on the size of the ﬁllets, until the skin, if any, pulls off easily, and it’s just beginning to ﬂake.
Discard the skin, break into large ﬂakes and add to the potatoes. Season generously with salt and pepper and mix until everything comes together.
Use your hands to shape the ﬁshcake mix into 8 large cakes or 12 smaller ones. The mix will be quite soft; if it seems really too soft to handle you can refrigerate it for 30 minutes before shaping it.
Meanwhile, prepare the salad dressing and the mayonnaise. Peel and ﬁnely chop the shallots and put into a bowl with the ginger. Cut open the chili and remove the seeds, chop and add to the bowl. Add the vinegar, sugar, sunﬂower oil, sesame oil and soy sauce, cover and set aside.
Prepare the mayonnaise by adding the wasabi and chopped capers, refrigerate.
Put the eggs in a shallow bowl, tip the ﬂour and breadcrumbs on to separate plates. Dip each ﬁshcake into the ﬂour, the egg, and ﬁnally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour to ﬁrm up. (The ﬁshcakes can be frozen at this stage and cooked another time.)
Heat a frying pan with the oil and butter until the butter begins to foam. Add the ﬁshcakes, in batches if necessary, and cook for 5 minutes on a medium-high heat until golden. Then turn them carefully over and repeat on the other side.
Meanwhile, wash the cucumbers and cut lengthways. Scoop out the watery seeds and cut the cucumber into slices. Serve with the dressing and sprinkle with coriander.
For a smoky version, you can replace the salmon with hot smoked salmon