Well, I already talked about autumn but first, let's enjoy the last bit of summer, ok? Here's a post I had saved up for a while. Now seems like the time to finally post it.
There are a few dishes that absolutely epitomize a certain time or place. Salmon cakes do that with summer at the seaside. Not a hot, dry Mediterranean summer but a northern european one. A summer at the Baltic sea, on the coast of Sweden, on a Danish island or in an English seaside town. They remind me of white sand and piers and windy, sunny days, striped shirts, old fashioned villas and dozens of seagulls. They're practically perfect in every way. (Props to you if you got that reference)
This recipe is, once again, stolen from Sophie's first cookbook and it works just as well with crab meat or halibut (but psst: the colour is nicest when you use salmon).
Salmon cakes
Serves 1
225 g/1 cup salmon
1 Tbsp good mayonnaise
1 tsp mustard
2-3 Tbsp chopped dill
1 egg
Olive oil
1 Tbsp good mayonnaise
1 pinch of curry powder
1 tsp lemon juice
Boil some water in a small pot, insert a steaming basket and steam the salmon until it's done. This should take no more than 5 minutes. Let it cool for a bit, then transfer to a medium bowl and flake, using your fingers or a fork.
While the salmon is being cooked, mix the ingredients for the dip, adding a bit more mayonnaise or lemon juice according to preference, and season to taste.
Add the egg, the mayonnaise, the mustard, and the dill to the salmon, and mix thoroughly. Form the mixture into flat, round cakes.
In a large frying pan, heat the olive oil and fry the fishcakes for a few minutes on each side until they turn slightly crispy and brown.
Serve with the curry dip, some cucumber slices and a salad.
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