I do hope everyone had a lovely Thanksgiving. Now of course we have a fridge full of leftovers. I love leftovers, after the cooking frenzy leading up to the big day, it's rather nice to live off turkey sandwiches for a little while. I must say I did go overboard on the mashed potato, it was delicious but I've got TONS of it left. Where there is mashed potato there must be fishcakes. I've always thought of fishcakes as British nursery food - served with ketchup and peas. I thought it was time to upgrade the recipe to "grown up" fishcakes. It's the same principal but I used smoked salmon and creme fraiche instead of cod and ketchup. Everyone liked these and they were very little effort. I have still more mashed potato lurking in the fridge so I think we're having them for dinner again tonight.
2 - 2, 1/2 cups of mashed potato
4 oz smoked salmon, flaked into very small pieces
1/2 teaspoon Dijon mustard
2 tablespoons of finely chopped parsley
zest and juice of a lemon
Panko crumbs (regular breadcrumbs will be fine if you can't find panko)
1 tablespoon butter
Chop the parsley and zest the lemon.
In a large bowl mix together the mashed potato, mustard, herbs, lemon zest and juice, black pepper, egg and smoked salmon.
Pour the panko crumb onto a large plate. Scoop up a good sized spoonful of the the potato mixture and roll in the breadcrumbs to cover. When all the mixture is used up, cover with plastic wrap and place the cakes in the fridge to chill for at least an hour and up to 24 hours.
When ready to cook, heat the butter and oil in a large pan until hot. Place the cakes into the hot pan and brown each side and cook through thoroughly.
When cooked remove the fishcakes to a serving platter, top with creme fraiche and a sprig of parsley. Serve with a salad and lemon wedges.