i found this cookbook in a local bookstore and thought it would be fun to find recipes of foods popular in other countries. this recipe was easier to make with the little one so we worked on it together.
k got to mash, fork, juice, mix and scoop. all good fun! little one also LOVED eating these fishcakes.
UPDATE: recently i put together a binder of recipes k has cooked so far and looking at the picture, my little one said – this one, i was talking about this one [recently], i want to have it again!
- potato masher
- baking sheet
- parchment paper
- 1 pound of potatoes, boiled and drained
- 8 ounces of skinless and boneless salmon,
boiled and drained
- 1 tablespoon lemon juice
- 1 pinch ground black peper
- 1 ounce fresh dill
- 1 Tablespoon ground flax + 3 Tablespoons warm water -or-
- vegetable oil
preheat oven to 450 degrees F.
in a large mixing bowl, mash the boiled potatoes. break up the salmon with a fork then add to the large mixing bowl.
in a small mixing bowl, add ground flax with warm water. wait one minute then beat. chop the dill. add flax mixture, dill and lemon juice to the large mixing bowl. mix well.
line a baking sheet with parchment paper. shape the mixture into flat round fish cakes and place on the baking sheet.
bake for about 25 minutes until hot and lightly golden.
resource: Salmon Fishcakes from The World in My Kitchen by Sally Brown and Kate Morris