- 2 shallots, finely chopped
- 450gr salmon, filleted and skinned
- 1 tbsp Kerrygold butter
- 150ml dry white wine
- 1 tbsp chopped parsley
- mashed potatoes, no cream and no butter in the mash
- 2 tbsp plain flour
- 2 eggs
- 100gr of soft white breadcrumbs
Pre-heat oven to 200°C/400°F/ gas 6.
Butter and season a tray sprinkle with the shallots sit the salmon on top drizzle with white wine season with salt and pepper.
Cover with foil and bake in the oven for 8 to 10 minutes – the salmon should be firm to touch but still pink in the middle.
Sit the salmon in a colander over a pan to collect all the juices.
When all the juices have drained place in a small pot and reduce on a stove until a nice syrup consistency.
Break up the salmon into flakes add the syrup chopped parsley then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.
To Breadcrumb: Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.
To Cook: Deep fry at 180°C/ 350°F for 4 to 5 minutes, drain well.
Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce!
You may also like
Achill Lamb & Rosemary Sausage Harissa Bean StewThe Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
Kylemore Chocolate & Orange SconesIt’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
Traditional Roast Beef DinnerThe suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...