My taste of home: Barry Humphries’ salmon, caper & pink peppercorn fishcakes
For my television series Rick Stein’s Cornwall, I asked Barry to come to Cornwall. He insisted on bringing his own fishcakes for me to taste and I was looking forward to telling him to stick to the day job. Actually, though, they were astonishingly good, with the special ingredient of pink peppercorns.
SERVES 6 AS A FIRST COURSE
300g new potatoes
500g salmon fillet, skinned
olive or sunflower oil
1 hard-boiled egg, chopped
1 egg, beaten
1 tbsp coarsely chopped parsley
2 tbsp capers (small or roughly chopped)
2 tsp finely chopped gherkins
2 tsp pink peppercorns, crushed
about 50g fresh white or wholemeal breadcrumbs
salt and black pepper
- Cook the new potatoes in their skins in salted water until tender. Crush them with a large fork and put them in a bowl.
- Preheat the oven to 180C/160C fan/gas 4. Brush the salmon with a little oil and season with salt and pepper. Cook in the oven for 3-4 minutes per 1cm of thickness – on average about 10-12 minutes.
- Roughly flake the salmon and add it to the bowl with the potatoes, chopped hard-boiled egg, beaten egg, parsley, capers, gherkins, crushed peppercorns and ½-1 teaspoon of salt, then mix to combine.
- Shape the mixture into 12 round patties, then flatten them slightly and coat with breadcrumbs. Heat about 1cm of oil in a pan and fry the fishcakes until golden.
- Serve with tartare sauce and a green salad.