Salmon Cakes, Pickled Cucumber and Fennel with Lemon Yoghurt
These delicious salmon cakes are a quick, fresh, tasty mid-week meal. There’s a bit of chopping involved but the cakes are easy to assemble. Fresh herbs elevate the salmon, and pickled cucumber and fennel are a great cleansing accompaniment. The lemon yoghurt brings the salmon cakes and pickled vegetables together in a light, tasty dish with a punch of citrus flavour.
450gm fresh salmon fillets – skin and pinbones removed, finely diced
700gm potatoes, cooked and mashed
1 spring onion, finely chopped
1 long red chilli, finely chopped
2 tbsp chives, finely chopped
2 tbsp flat leaf parsley, finely chopped
2 tbsp seeded mustard
½ tsp freshly ground black pepper
½ tsp sea salt
150gm panko breadcrumbs
2 large eggs, lightly beaten
125gm plain flour
150ml olive oil for frying
1 lemon cut into wedges
Pickled cucumber & fennel
2 lebanese cucumbers, finely sliced lengthways
1 bulb fennel, quartered and sliced
2 cloves garlic, peeled whole
1 ½ cups white vinegar
½ cup water
1 tsp fennel seeds
1 tsp coriander seeds
1 ½ tbsp white sugar
1 tbsp salt
1 tsp black peppercorns
200ml Greek yoghurt
Juice of ½ lemon
2 tbsp dill, finely chopped
½ tsp sea salt
¼ tsp ground black pepper
1. To make the pickled cucumber and fennel, place the cucumber, fennel and garlic in a bowl and set aside. Place the vinegar, water, fennel seeds, coriander seeds, sugar, salt and peppercorns in a pot and bring to the boil. Cool for 10 minutes then pour over the cucumber and fennel. Put into a sealed container or jar and refrigerate for 4 hours or overnight if you are making it in advance.
2. For the cakes, place salmon, potato (cooled), spring onion, chilli, chives, parsley, seeded mustard, ground black pepper and sea salt in a large mixing bowl. Stir well to combine and ensure the potato is spread evenly through the mixture.
3. Shape the mixture into approx. 8-9 patties. Refrigerate for ½ hour to set.
4. Place flour, beaten egg and breadcrumbs in 3 separate bowls for crumbing the salmon cakes. Lightly dust each one in flour and shake off excess. Coat in the egg, then the panko crumb and set aside. Place in the fridge for a further 30 mins to slightly set before frying.
5. To make the sauce, place yoghurt, lemon juice, dill, salt and pepper in a bowl and stir to combine, then set aside.
6. Heat the oil on medium heat in a large fry pan and fry the salmon cakes on each side for approx. 4 minutes until golden and hot inside. Drain on paper towel and serve with the pickled cucumber and fennel, fresh lemon wedges and lemon yoghurt sauce.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.