Salmon, lemon and parsley fishcakes with a soft boiled hen’s egg and celeriac remoulade
By Head Chef Colin Halliday
600g Scottish salmon fillet
200g plain mashed potato (potato only!)
Zest and juice of one lemon
2 cloves of garlic – peeled and crushed
2 tbsp of chopped plat leaf parsley
Handful of Panko breadcrumbs if required
Sea salt (I use Maldon) and freshly ground black pepper
4 – 6 medium sized free range eggs
Plain flour / egg wash / panko breadcrumbs
4-6 wedges of lemon
For the Remoulade:
1/4 chunk of celeriac
Couple a tbsp of mayo (I use Hellmans)
1 tsp coarse grain mustard
Squeeze of lemon juice
1 tbsp finely chopped chives
Firstly pan-fry the salmon for 2-3 minutes to obtain a nice colour on the outside, but keeping it pink in the centre, then remove and cool.
Bring a pan of water to the boil then add the eggs one at a time and cook for 6 minutes. Remove them, place into cold water and whilst warm crack the shells which will allow the cold water to get behind the membrane making them easier to peel. Before they have cooled, peel and leave in the cold water.
Once the salmon has cooled, remove the skin and flake into big chunks, then add to a bowl containing the mashed potato, chopped parsley, lemon zest and juice and mix carefully. Season to taste and if the mix appears a little wet, add the panko breadcrumbs. This will absorb excess moisture, giving a better end product. Mould the fishcakes into even sizes then place them in the fridge to firm up.
While they are in the fridge, make the remoulade by peeling and thinly slicing the celeriac before slicing into thin match sticks. Add the mayo, mustard, chives, lemon juice and seasoning, then set to one side for an hour or so to soften and take on the flavours.
Remove the fishcakes from the fridge and pane them. This means dusting them with plain flour before dipping them in beaten eggs and coating in panko crumbs. Take your time doing this so as to only apply one coating. Two coats of breadcrumbs is too much.
Once paned, heat a frying pan, add enough vegetable oil to shallow fry, then once hot add the fishcakes. Once golden brown flip over. Color the second side then place them on a tray to go in the oven.
Place in the oven 180c for 5-6 minutes then remove. While the fishcakes are in the oven bring a pan of water up to the simmer before adding the peeled boiled eggs. Allow them to warm for 2-3 minutes before placing on the plate along with the fishcakes, remoulade, a wee bit of salad and a wedge of lemon.
The Kitchen's Head Chef Colin Halliday has an impressive CV including stints at Gleneagles, Edinburgh’s The Caledonian Hotel and as Nick Nairn’s executive head chef. Colin heads up the team in The Kitchen and for our weddings, corporate and private events.