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History Cookbook: Salmon Cakes

This recipe is in categories Saxons & Vikings, Main courses
About this recipe
Healthiness : (23 votes)
Comments: The salmon cakes need to be handled with care when frying or they break apart.
Preparation Time: 20-30 mins
Cooking Time: 20 mins
Number of servings: This makes about 15 little cakes
Serving suggestions: Try these with the Saxon cheese spread and salad.


These fish cakes are based on the osterhlaf (a seafood loaf). Salmon is mentioned by Ælfric (an English abbot, and prolific writer who lived around 955 to 1010) but other fish could be used. These are individual patties rather than one large loaf which is difficult to manage cooking on a modern cooker. The oatmeal gives them a light crunchy texture, quite different from fish cakes made with potato.
Ingredients
  • 400g (14oz) salmon
  • 1 large egg, beaten
  • 1 tablespoon onion, minced/chopped
  • 20-40g (3/4-1 1/2oz) oatmeal
  • 2-3 tablespoons vegetable oil
Equipment
  • Frying pan
  • Sharp knife
  • Fork
  • Spatula
  • Kitchen paper
  • Weighing scales
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Gently cook the salmon in a pan, it should still be firm but cooked through 
  2. Allow to cool a little(so the egg doesn't cook)
  3. Chop up the onion 
  4. Beat the egg
  5. Put the salmon in a dish and break it into small flakes with a fork
  6. Add the onion and egg. Add the oatmeal, mixing with your hands. You have added enough when you can make firm patties 
  7. Make the mixture into patties about 2 inches or 5cm across
  8. Heat a little oil in a frying pan 
  9. Add the patties and brown gently on both sides - keep the heat quite low or they will scorch. Take care when turning as they can break up easily
  10. Remove and drain on kitchen paper while you cook the next batch
  11. Once all the patties are cooked, serve them with watercress or seasonal vegetables
Salmon Cakes - print view  Salmon Cakes - print view

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Comments
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Name: Karimah Bint Dawoud 7th May 2012
great site thank you, ref to viking salmon cakes, if you soaked the oats in water at least a few hours before they would be more gluey and hold the fish cake together better.......i am the author of "heavenly bites, the best in muslim home cooking", number 1 amazon halal cook book
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