As the daffodils start to bloom so too does spring’s seasonal bounty, with hens laying more eggs, a new harvest of sweet spring greens, and creamy new potatoes. I think there is something incredibly satisfying about a runny yolk atop a crispy fishcake. I’ve created this recipe using lightly smoked salmon, ginger and kaffir lime leaf to add a fragrant twist to an old classic.
- 2 lightly smoked Salmon Fillets
- 1 inch of fresh ginger (finely chopped)
- 8 new potatoes (boiled and drained)
- 1 tablespoon finely chopped dill
- 2 kaffir lime leaf (1 with stem discarded and finely chopped; 1 left whole)
- 1 heaped teaspoon of wholegrain mustard
- Plain Flour
- 2-3 slices of wholemeal bread (blitzed in to breadcrumbs)
- 5 eggs (I was lucky enough to get mine fresh from Lewknor’s very own hens thanks to neighbour Alex Hinkley!)
- 6 handfuls of spring greens (cut in to ribbons)
- 2 leeks or a bunch of spring onions (chopped)
- Zest of half a lemon
- Salt and pepper
- 1 tablespoon olive oil
- Boil your new potatoes and drain.
- Place your salmon fillets skin side down in a pan and scatter the ginger and kaffir lime leaf pieces around them. Pour enough water into the pan to come about 5mm up the side of the fish. Season, and cover the pan with a lid. Place the pan on the heat and bring the water up to a gentle boil. Poach for about 5 minutes until the salmon is cooked. Drain the water but keep the ginger and lime leaf pieces.
- Place your cooked potatoes into a food processor and blitz till smooth (or mash if you don’t have a food processor). Add the lemon zest, dill, mustard, and the ginger and lime leaf from the pan. Stir. Break the fish into chunks and gently fold this into the potato mixture.
- Now whisk one of your 5 eggs and pour this out on to a plate. Scatter flour on to another plate. Have your breadcrumbs in a dish close by. With floured hands create four fishcakes with your potato and fish mixture. Lightly coat each one in flour, then coat in the egg mixture, and finally in the breadcrumbs. Place on to a cling filmed plate and chill in the fridge for at least an hour (or overnight).
- Heat a little olive oil in a frying pan till smoking hot. Add your fish cakes and fry for about 3-4 minutes on each side till golden brown and crispy.
- Meanwhile, add a kaffir lime leaf to some boiling water and steam or boil your leeks and spring greens. Poach your four eggs. Once cooked, season your greens with salt and pepper. Place the greens in the centre of each plate, and add the fishcake and poached egg on top.
- Serve with a grind of freshly milled black pepper, and lemon wedges on the side to squeeze on to the fishcakes.