Omit the mayonnaise if you are in a vulnerable health group as it contains raw eggs, which have a risk of salmonella.
- 2 large egg yolks
- 1 tsp Dijon mustard
- salt and freshly ground pepper
- 1¼ cups sunflower or vegetable oil, plus extra for frying
- 1 tbsp white wine vinegar
- handful of fresh cilantro, leaves only, finely chopped
- 1Ib (450g) salmon fillet, skinned
- 1¼ cups milk
- 7oz (200g) mashed potato
- small handful of dill, finely chopped
- zest and juice of ½ lemon
- ¼-½ tsp cayenne pepper
- ½ green bell pepper, finely chopped
- 2–3 tbsp rice flour
- 1 large egg, lightly beaten
- 3½ oz (100g) gluten-free white bread, pulsed into fine bread crumbs
- For the mayonnaise, place the egg yolks and mustard in a bowl, season, and whisk until creamy. Add a tiny drop of oil and whisk until incorporated. Keep adding the oil slowly, a drop at a time, whisking until the mixture emulsifies and thickens. Trickle in the oil faster and add the vinegar. Keep whisking until thick and creamy, taste, and add seasoning or vinegar if necessary. Stir in the cilantro, cover, and set aside.
- For the fishcakes, add the salmon to a deep-sided frying pan and pour over the milk, season, bring to a boil, and simmer gently for 4–6 minutes until the fish starts to turn opaque. Transfer the salmon with a slotted spoon to a bowl. Flake the fish, add the mashed potato, dill, lemon zest and juice, cayenne, and green bell pepper, and season. Stir, then scoop out ½ tablespoon of mixture and flatten into a mini cake. Repeat to make about 20 cakes. Place on a baking sheet lined with wax paper.
- Dredge the fishcakes in flour, dip in egg, and coat with bread crumbs. Chill for 30 minutes. Heat 1 tablespoon oil in a nonstick frying pan and cook a few cakes at a time, 3–4 minutes each side, until golden. Serve with the mayo.
NUTRIENT BOOST Oily fish like salmon are rich in omega-3 fats that help keep your heart healthy
Excerpted from The Gluten Free Cookbook – copyright 2015 Dorling Kindersley Inc.