Gluten Free Salmon Fish Cakes with Egg, Asparagus & Hollandaise Recipe
Posted , in Lunch
Salmon fish cakes are really easy to make and they can be frozen, ready for you to pull out of the bag! Topped with asparagus, a poached egg and hollandaise sauce, the fish cakes can be made even more luxurious...
- 300g potatoes
- 100g salmon fillet, bones removed
- olive oil
- a few sprigs of fresh flat-leaf parsley
- 2 large free-range eggs, beaten
- 200g gluten free bread crumbs
- Juice from half a lemon
- 200g gluten free flour
- 12 stems of asparagus
- Gluten free hollandaise sauce
- Garlic puree
- Knob of butter
WHAT YOU NEED TO DO
1. Preheat the grill and line a baking tray with baking parchment. Season the salmon with salt, pepper, garlic puree and a drizzle of olive oil and place onto the baking tray, skin side down, with a knob of butter. Put under the grill for 10 minutes.
2. Peel the potatoes and chop into chunks. Cook in salted boiling water for around 10 minutes or until tender. It’s best to start potatoes in cold water and bring to the boil.
3. Remove the salmon from under the grill and put to one side whilst you drain the potatoes. Mash the potatoes, before leaving to cool so it’s easier to handle.
4. Grab a good handful of parsley leaves, roll up into a tight bunch and finely chop.
5. Remove the skin from the salmon and flake it into a large bowl along with the cooled mashed potato. Add in the parsley, egg, salt, pepper and lemon juice. Mix all of the ingredients together really well.
6. Get 3 wide bowls. In the first, shake in some gluten free flour, in the second, beat and egg and in the third, the gluten free bread crumbs, along with a pinch of salt and pepper.
7. Using wet hands to help you, mould the mixture into 4 fish cakes, then carefully roll in the flour, dip into the egg then shake off the excess before rolling in the bread crumbs until totally covered. Place on a plate and repeat the process until all of the mixture is used.
8. If you’re going to freeze some, then now’s the time to wrap them in clingfilm and pop them in the freezer. Put the rest in the fridge to allow them to firm up before frying them in olive oil on a medium heat. You want the fish cakes to be golden brown on the outside and thoroughly warmed through in the middle, so it might help to cook a couple at a time.
9. Meanwhile, poach the eggs and cook the asparagus for 5 minutes in boiling water. Gently heat the gluten free hollandaise sauce, then top the fish cakes with the asparagus, egg and sauce.