Salmon Fish Cakes

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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These are not your average fish cakes. There's not a dry flake of overcooked salmon in sight. The salmon is cooked sous vide to be perfectly moist, then combined with potatoes and herbs to form a cake. As you only fry the outside of the cake to brown the breadcrumbs, the middle doesn't overcook. This recipe makes 4 fish cakes.
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Ingredients for 2

  • 1 (12-ounce) skinless salmon fillet

  • 2 tablespoons extra virgin olive oil

  • 1 medium potato, peeled and sliced into 1/4-inch-thick rounds

  • 1 1/2 teaspoons chopped fresh parsley

  • 1 1/2 teaspoons chopped fresh dill

  • 1 teaspoon ketchup

  • 1 teaspoon English mustard

  • Zest of 1/4 lemon, plus 1 lemon, cut into wedges, for serving

  • Salt and freshly ground black pepper

  • 1/3 cup all-purpose flour

  • 1 large egg, beaten

  • 1/2 cup dried breadcrumbs

  • 4 tablespoons vegetable oil

  • Dressed salad, for serving

  • Tartar sauce, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 104ºF (40ºC).

  • Step 2

    Place the salmon in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes.

  • Step 4

    While the salmon is cooking, prepare the potato: Place the potato slices in a medium saucepan filled with cold salted water. Bring the water to a boil over high heat. Continue to boil until potato slices are tender, 5 to 10 minutes. Drain well.

  • Step 5

    In a medium bowl, combine the parsley, dill, ketchup, mustard, and lemon zest. Season with salt and pepper. Add the drained potato slices and mash with a fork to combine.

  • Step 6

    Prepare the dredging ingredients: Place the flour, egg, and breadcrumbs each into their own shallow bowl.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Gently remove salmon from the bag and flake it into the bowl with the potatoes. Gently mix until well-combined. Leave some larger pieces of salmon intact. Season to taste with salt and pepper.

    • Step 1

      Divide the mixture into 4 portions and form into patties. Place the patties in the flour and gently turn to coat. Transfer to the egg and gently turn to coat. Transfer to the breadcrumbs and gently turn to coat.

    • Step 2

      Heat the vegetable oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the breaded patties and cook until golden brown and crisp on both sides, 2 to 3 minutes total. Transfer to a paper towel-lined plate and drain for 1 minute.

    • Step 3

      Serve fish cakes with salad, tartar sauce, and lemon wedges.

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104 F / 40 C Recipe Temp
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