PHOTOGRAPHYBENDEARNLEYPORTRAITPHOTOGRAPHYJONATHANLOVEKINSTYLINGKIRSTENJENKINSMERCHANDISINGEMMALY STEWARTTHIS RECIPE WAS ORIGINALLY PUBLISHEDINTHE NEW YORK TIMES.SALMON& POTATO FISHCAKES
(COVERRECIPE)
SERVES 4 AS A MAIN, OR 8 AS A STARTER750gdesireepotatoes,peeled,
cutinto3cmchunks(^1) / 4 cup(60ml)oliveoil
2 tbsThaibasil,finelychopped,
plus 12 leaves,picked
10gdriedwakameseaweed(from
Asianfoodshops),roughlybroken up
1 tspginger,peeled,minced
2-3longgreenshallots,finely chopped
(^1) / 2 garlicclove,crushed
2 limes– finelygratethezesttoget2 tsp
thencutintowedges, to serve
21 / 2 tbspotatoflour
1 egg,lightlybeaten
350gstore-boughtcooked
skinlesssalmon(3-4fillets),
roughlybrokeninto4cm pieces
1 tbs unsalted butter
GINGERANDTHAIBASILYOGHURT
8 Thaibasilleaves,finelychopped
11 / 2 tspginger,peeled,minced
1 lime;finelygratethezestto get 11 / 2 tsp
andjuicetoget 11 / 2 tbs
(^1) / 4 garlicclove,crushed
200g plain yoghurt
Preheattheovento230°Candplace a rack
inthetopthirdoftheoven.
Place500gofthepotatoesona baking
traylinedwithbakingpaperandtoss
togetherwith1 tbsofoiland^1 / 2 tspsalt
flakes. Bake for 20-25 minutes, tossing
halfwaythrough,untilgoldenbrown
andcookedthrough.Setasidetocool,
thenveryroughlycrushthem.
Meanwhile,placetheremaining250g
potatoesina mediumsaucepanover
medium-highheat.Coverwithcold,
well-saltedwaterandbringtoa simmer.
Cookfor 12 minutesoruntilsoft.
Drainandsetasidetocool.
Placeoliveoilina smallsaucepan
overmedium-highheat.Addthe
12 pickedThaibasilleavesandthe
wakameandfryfor1 minute,stirring
a littleuntilcrispy.Strain,reservingthe
oilandtransferthearomaticstoa small
platelinedwithpapertowel.
Roughlycrushtheboiledpotatoes
(somelumpsarefine)andaddto
a largebowlwiththeroastedpotatoes,
ginger,longgreenshallot,garlic,
limezest,potatoflour,egg,chopped
basiland^1 / 8 tspsaltflakes(ora little
more,dependingonhowsaltyyour
potatoesare).Finelychophalfthe
crispywakameandaddtothebowl.
Mixeverythingtogetherwell,thenadd
thesalmonandgentlymixtocombine,
tryingnottobreak the salmon pieces
toomuch.
Withlightlyoiledhands,formthe
mixtureinto8 fishcakesweighingabout
110geach,compressingthem as you go
sotheyholdtogether.
ForthegingerandThaibasilyoghurt,
placealltheingredientsina bowland
mixtocombinewitha goodpinchofsalt
andsetasideuntilreadytoserve.
Placehalfthebutterand1 tbsof
reservedoilina largefrypanoverhigh
heat.Lowertheheattomedium-high
andfryhalfthefishcakesfor2-3minutes
oneachside,untilcrispandgolden
brownonbothsides.Frytheremaining
fishcakesinthesamewaywiththe
remainingbutterand1 tbsoil.Divide
thefishcakesamong4 platesandspoon
someoftheyoghurtoneachplate.
Topyoghurtwithcrispywakame
andThaibasilandserve with lime
wedges alongside.
THE BOLD
TYPE
Fordinnerparty-readyfishcakes,strongstandoutflavoursare
essential,saysYotamOttolenghi. Servethesesalmonbites
at your next soiree and savour the applause.
YOTAM OTTOLENGHI.
38 delicious.com.au