10.4 C
London
Tuesday, September 28, 2021

My taste of home: Barry Humphries’ salmon, caper & pink peppercorn fishcakes

- Advertisement -spot_imgspot_img
- Advertisement -spot_imgspot_img

[ad_1]

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.  

  

 

Advertisement

[ad_2]

Source link

- Advertisement -spot_imgspot_img

Latest news

- Advertisement -spot_img

Related news

- Advertisement -spot_img