Fish cakes with avocado
Item 1 of 1
With chunky salmon, fluffy mash and vibrant herbs, these crispy-crumbed fish cakes from Bruno Loubet make a delicious Summer lunch, especially when served with this unusual, but incredibly refreshing, avocado and orange salad.
First published in 2015
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Ingredients
Metric
Imperial
Fish cakes
- 600g of salmon fillet
- 500g of Désirée potatoes
- 5 spring onions, finely chopped
- 3 tbsp of flat-leaf parsley, finely chopped
- 1 tbsp of dill, finely chopped
- 8 tbsp of flour
- 2 eggs
- 12 tbsp of breadcrumbs
- 1 tbsp of olive oil
- 2 pinches of salt
- 2 pinches of black pepper
Avocado
- 3 avocados
- 4 spring onions, finely chopped
- 1/2 lemon
- 20ml of olive oil
- 2 oranges, cut into segments
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Method
1
Season the salmon with salt and pepper. Place in a steamer and cook to medium rare - so the salmon is still slightly pink in the middle. Remove and allow to cool on a plate
- 600g of salmon fillet
- 1 pinch of salt
- 1 pinch of black pepper
2
Boil the potatoes for 10-15 minutes until tender. Drain and place on a baking tray. Place into an oven set to 180°C/gas mark for 5 minutes - this will dry the potatoes out
- 500g of Désirée potatoes
3
Mash the potatoes until smooth. Mix the salmon, spring onion, herbs and salt and pepper into the mash
- 5 spring onions, finely chopped
- 3 tbsp of flat-leaf parsley, finely chopped
- 1 tbsp of dill, finely chopped
- 1 pinch of salt
- 1 pinch of black pepper
4
Divide the mix into 6 equal portions and then shape into balls
5
Prepare 3 bowls for crumbing: to the first add the flour, to the second add beaten egg, and to the third add the breadcrumbs
- 8 tbsp of flour
- 2 eggs
- 12 tbsp of breadcrumbs
6
Roll the cakes in flour first, followed by the egg wash and the breadcrumbs, until evenly coated
7
Flatten out the balls and shape into fish cakes. Place a frying pan over a medium-high heat and add olive oil. Once hot, fry the fish cakes until golden
- 1 tbsp of olive oil
8
Transfer to an oven set to 180°C/gas mark 4 and cook for approximately 5 minutes
9
Cut the avocado around the stone lengthways and twist to separate into 2. Remove the stone with a spoon or by stabbing with a sharp knife and twisting it out
- 3 avocados
10
In a small bowl, spoon out the flesh of the avocado and crush with a fork, do not discard the skins. Season with salt and pepper
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tbsp of olive oil
11
Add the lemon juice, spring onions, olive oil and the orange segments to the bowl and spoon the mix back into the avocado skins
- 4 spring onions, finely chopped
- 1/2 lemon
- 20ml of olive oil
- 2 oranges, cut into segments
12
Divide the fish cakes onto plates along with the guacamole. Serve immediately
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