Baked Salmon Starfish
Prep Time:10 mins plus chilling time, Cook Time: 20 mins, Total Time: 30 mins
March 24, 2014
Since I’m hosting this month’s Four Seasons Food and we have the theme of Something Fishy I thought it was about time I got busy posting some fish recipes!. And just in case you hadn’t heard there’s a very generous prize for the winning recipe from the lovely folk at Fish Is The Dish, a collection of five seafood cookbooks and an apron no less (myself and Anneli excluded obviously!). And do bob over to the fab Fish is the Dish site for some fishy inspiration, which is just what I did for my fun Salmon Starfish (though the star recipe was originally made with white fish but I thought I would adapt to make with tinned salmon).
I’m very lucky that both my kids love their fish, though Francesca persists in protesting she doesn’t like salmon or prawns, though will always eat them both in fish pie form. So making these Salmon Fishcake Stars was a bit of test of her dislike. In actual fact she happily ate half (and they were pretty big) before giving the rest to her brother who’d already greedily devoured his (salmon happens to be one of his fave foods ever!). Although I doubt she was at all hungry that day having somehow managed to double up on her after-school snacks at dance club AND the after-school club. I’m surprised she even ate half, and was even more surprised that there was no mention of disliking salmon. Yay!.
I’ve made salmon fishcakes before using fresh salmon but thought I’d give them a whirl with cheaper and more convenient tinned salmon. And with great results too. Simply a matter of mixing the tinned salmon with cold leftover mashed potato, parsley (don’t add if you kids are adverse to greenery), lemon zest and a little beaten egg. Squish into a star shaped cutter, remove and chill for a bit before coating in breadcrumbs then baking. Obviously you don’t have to shape into stars, you can mould into any shape you want or indeed cut out all the faff and make round fishcake patties. But I thought the stars would be fun and might just be a little more tempting to the salmon dissenter in my life. I have to say my kids were suitably impressed by my efforts, so it was well worth the little extra faff.
I always make way too much mashed potato whenever I make it. Totally on purpose as it invariably gets used for a quickie dinner later in the week. At it’s simplist it’s made into ‘Cheesy Mash’ with any chopped up veggie leftovers or frozen peas or sweetcorn thrown in for added nutrition, and then served with baked beans. This has to be one of the quickest and most filling meals ever. If there happens to be any sunday dinner leftovers too then my Sunday Dinner Leftover Cakes are always a right treat round here. Fishcakes get made pretty often too, whether they be with white fish, smoked salmon, tuna or like today with tinned or fresh salmon. How do you use up your leftover mash?
I’m entering my Salmon Stars to a couple of challenges:
Toddlers, Big Kids, Lunch, Dinner, Enticing Kids to Like Fish, Making with Older Kids, Making Ahead, Freezing
This makes enough to make four large fishcakes.
Make into any shape you fancy or just round fishcake patties.
A star shaped cutter, an oven tray
Baked Salmon Starfish
Ingredients Prep Time:10 mins plus chilling time, Cook Time: 20 mins, Total Time: 30 mins
To make 4 large fishcakes:
213g tin salmon, drained (net weight 180g) or 180g fresh salmon
250g cold mashed potato
zest of 1/2 lemon
1 dessertspoon parsley, optional
2 eggs, lightly beaten
1 tablespoon plain flour
3 tablespoons dry bread crumbs
1) Mix together the salmon with the mashed potato, lemon zest, half of a beaten egg (the rest is for dipping), parsley if using and a generous pinch of black pepper.
2) Divide the mixture into four and shape into a star cutter, or any other shape you fancy, carefully easing the mixture out on to a plate. Or simply shape into four equal round patties. Chill in the fridge for 30 minutes.
3) Meanwhile assemble three bowls, in the first place the flour, the second the rest of the beaten egg and in the final one the dry breadcrumbs. Preheat your oven to 180ºc / 160ºc fan / gas mark 4.
4) Once the stars are chilled and firmed up carefully dip each star in the flour, then the egg and finally evenly coat in the breadcrumbs. Incidentally this is much easier to do with round ‘fishcake’ patties, as the stars are very delicate.
5) Once fully dipped place on a baking sheet and bake in the oven for 20 minutes until golden and crispy on the outside.
Serve with plenty of steamed veggies.