I don’t know why, but when I think of romantic Valentine’s Day dinner recipes I always think of salmon. Maybe because it’s pink, maybe because it’s somewhat sophisticated or maybe because it’s considered to be quite fancy. Whatever the reason, salmon is definitely Valentine’s Day food.
I know salmon can be really hard to cook. Don’t cook is long enough and the inside is cold and raw. But cook it too long and you end up with a dry, tasteless mess. Fortunately,with this salmon fishcake recipe you’ll have light and fluffy fishcakes bursting with a delicate salmon flavour and a zingy burst of lemon. Not only is the recipe super-easy to follow, but it can be on the table in 40 minutes! What else could you want from a Valentine’s Day meal?
I served this dish up as a main course alongside salad. If you’re planning a super-indulgent dessert for your Valentine’s Day dinner, such as Creamy Lemon Layer Pie, Strawberry Cheesecake Tarts or Profiteroles, these heart-shaped salmon fishcakes are filling enough to leave to feeling satisfied, but definitely light enough so that you’ll still have room for dessert…and maybe a cocktail or two, like this Sparkling Elderflower Punch or Vodka-Spiked Pink Velvet White Hot Chocolate.
These salmon fishcakes are super versatile, so you can add as many different herbs, spices and seasonings as you like to make this dish work for you and your palate. I love the delicate salmon and lemon flavours so I didn’t want to mask them with any strong herbs,but if you’re looking for some recommendations, try tarragon, dill or parsley.
What Valentine’s Day recipes are you planning on serving up this year? Although I’ve been posting loads of Valentine’s Day recipes over the past couple of weeks, I still haven’t got my menu planned for this February 14th!
- 1 large potato
- 2 portions of raw salmon fillets or darnes preferably
- 1/2 cup milk
- 1 tablespoon lemon juice
- 2 teaspoons chopped chives
- 1/4 teaspoon salt
- 1 egg
- Preheat the oven to 400F/200C and bring a small saucepan of water to the boil
- Scrub the potato clean and chop it into chunks.
- Place the potato chunks into the boiling water and cook for around 15 minutes, until soft.
- Meanwhile, chop the salmon into small pieces and place in a separate saucepan with the milk.
- Poach the salmon in the milk over a medium heat for around 5 minutes, until cooked through.
- When the potato is cooked, drain and mash it thoroughly.
- Scoop out the cooked salmon using a slotted spoon and add it to the mashed potato.
- Add the lemon juice, chopped chives, salt and egg into the mashed potato-salmon mixture and stir until the whole thing comes together.
- Divide the mixture into two portions and shape with your hands or with a heart-shaped cutter.
- Place the fishcakes onto a lined baking tray and bake in the oven for around 20 minutes, until golden and crispy on the outside.
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