Seaweed recipe: salmon fishcakes
- 3 medium King Edward potatoes
- 2 tbsp rapeseed oil
- 1 red onion, ﬁnely chopped
- 3 cloves garlic, crushed and chopped
- 300g salmon ﬁllets, diced
- ½ lemon, juice and zest
- 1 tbsp Mara Shony seaweed
- Handful fresh parsley, ﬁnely chopped
- 1 organic egg
- 30g bread crumbs
- 100g samphire
Not only does seaweed boast an impressive nutritional proﬁle but, with so many varieties available, it is a joy to cook with. For this seaweed recipe, traditional Scottish fishcakes have been given a fresh twist – packing them with even more nutrition from the sea. Delicious alongside samphire, these fishcakes make a lovely light supper.
- Preheat the oven to 190˚C/375˚F/gas mark 5. Prick the potatoes and place in the oven for 45 minutes.
- Heat 1 tbsp rapeseed oil in a pan and sauté the red onion and garlic for a few minutes until soft. Add the diced salmon ﬁllet and cook through. Grate over the zest of half a lemon and squeeze the juice into the pan with the salmon. Cook for a few minutes until the salmon loses transparency, then remove from the heat.
- When the potatoes are soft and cooked through, scoop out the ﬂesh with a spoon and add into a bowl with the salmon, red onion and garlic. Add the seaweed and chopped parsley, and mix together well. Season with cracked black pepper and a touch of sea salt. Shape the mixture into 6-8 ﬁsh cakes.
- In a bowl, beat the egg and pour the breadcrumbs into another bowl. Dip each ﬁshcake ﬁrst into the egg and then the breadcrumbs. Heat 1 tbsp of rapeseed oil in a saucepan and pan-fry each ﬁshcake until golden and crispy on the outside.
- Bring a medium pan of fresh, salted water to the boil. Place the samphire in the water and cook for 3-4 minutes. Drain and toss with the butter and a little olive oil. Serve alongside the crispy ﬁshcakes.
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- Seaweed contains essential minerals, fibre and protein
- It is also a rich source of iodine, vital for a healthy thyroid, which will help you maintain a healthy metabolism