Teisennau Eog Dyfrdwy Welsh Salmon Fish Cakes
Bring a taste of traditional Welsh cooking to your table with Teisennau Eog Dyfrdwy, a delightful take on salmon fish cakes. Made with tender poached salmon, buttery mashed potatoes, and a fragrant blend of fresh parsley, dill, and lemon zest, these fish cakes embody comforting flavors with a citrusy twist. The golden, crispy breadcrumb coating adds the perfect texture, while the inside remains soft and flavorful. Perfect for weeknight dinners or a special family meal, these fish cakes are best served hot alongside a fresh salad, tangy tartar sauce, or a lemon wedge. With a balance of hearty and zesty ingredients, they’re a surefire way to enjoy a rustic yet refined dish rooted in Welsh culinary heritage.
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Ingredients
- 400 g fresh salmon fillet
- 500 g potatoes (Maris Piper or similar variety)
- 25 g unsalted butter
- 150 ml milk
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g plain flour (for shaping)
- 2 large eggs
- 100 g breadcrumbs
- 4 tbsp vegetable oil, for frying
Directions
Step 1
Peel the potatoes and cut them into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender.
Step 2
While the potatoes are boiling, prepare the salmon. Place the fillet in a pan, add milk to just cover the fish, and bring to a gentle simmer. Poach the salmon for 8-10 minutes, or until fully cooked. Remove the salmon from the milk with a slotted spoon and set aside to cool slightly.
Step 3
Drain the boiled potatoes and mash them with the unsalted butter until smooth. Allow the mash to cool slightly.
Step 4
Flake the poached salmon into small pieces, removing any skin or bones. Add the flaked salmon to the mashed potatoes.
Step 5
Mix in the finely chopped parsley, dill, lemon zest, salt, and black pepper. Combine thoroughly until you have a smooth, evenly mixed fish cake filling.
Step 6
Divide the mixture into 8 equal portions and shape each portion into a patty. Lightly flour your hands to prevent sticking, if needed.
Step 7
Prepare three shallow bowls: one with plain flour, one with beaten eggs, and one with breadcrumbs.
Step 8
Coat each fish cake in flour, dip it into the beaten egg, and then coat it thoroughly with breadcrumbs. Set the breaded fish cakes on a tray and chill in the refrigerator for 20 minutes to firm up.
Step 9
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
Step 10
Serve the fish cakes hot with a side of salad, tartar sauce, or a wedge of lemon for garnish.
Nutrition Facts
| Serving size | (1402.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2582.8 |
| Total Fat 127.6g | 0% |
| Saturated Fat 33.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 685.4mg | 0% |
| Sodium 4433.4mg | 0% |
| Total Carbohydrate 214.8g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 19.5g | |
| Protein 149.7g | 0% |
| Vitamin D 1630.6IU | 0% |
| Calcium 447.7mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 4689.7mg | 0% |
Source of Calories