I’ve been searching for inspiration recently and one came from a british cooking program called “Dinner with Enemy”, it’s kind of cook out contest where amateurs are cooking and being judged by professionals. One episode was about fish cakes. What is more british then good old fish cakes? Seemingly not much really, of course please don’t get me wrong there are many classical dishes in UK and fish cakes are one of them, almost as typical as mac’n’cheese in US. Again many of those presented in program failed gracefully but I started to wonder do one really needs to fry those little babies? And anwser was not really… so the idea of light and elegant snack was born.
The fish cakes are classical because they consist of potato mash and fish. The potato mash is light and fluffy with garlic, onion and rosemary. Fish is diced and mixed with onion and spices and then sandwiched between layers of mash. Quite simple if you ask me…
To the mash I added a good portion of parmesan, and topped little cakes with some of it as well. And that’s where magic happened. The mash started to behave like souffle and got nice and puffy when baked. The fish cakes turned into tiny airy souffles which can be done with any fish of your choice. So gives one quite a few possibilities to be creative. I guess one could bake them in muffin form and get them in form ready for starter.
Fishy souffles or fish cake modern way
(makes 6 rectangular cakes)
1kg potatos, cooked with 3 cloves of garlic
3 fresh cloves of garlic crushed
1 onion diced
butter (about 30g)
rosemary chopped (about 2tb spoons)
some grated parmesan
about 500g fresh salmon
1 onion dices
Make a mash: add butter, milk, salt, pepper, parmesan, garlic (cooked and crushed cloves) and mash well until nice and fluffy, add onion, rosemary and mix well.
In the form (mini loafs form – 6 per form) oil well every mini loaf form with olive oil. On the bottom of each put good spoonful of mash and press. Mix together fish, onion, rosemary, salt and pepper. Divide mixture between the forms. Cover with remaining mash. Press and cover tops with grated paremesan. Bake on 200C (or 180C plus fan) for about 50-60minutes. Release from forms (first run the knife around them) and serve with salad of your choice.