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Saturday, October 16, 2010

Salmon Hash Cake

There is always the dilemma of what to do with the carcass of  salmon every time I buy a whole fish.  Stripped of meat for fillet, there is still a considerable amount of meat on bones that is too wasteful to discard.

Salmon fish head curry is weird because of the fishy oils. Therefore, I do the next best thing : salmon hash cakes.

This dish is  made easy with the help of the mighty microwave for the fish and potatoes. Most of it can be prepared beforehand which makes last minute frying less of a frenzy just before dinner time.

I would like to think that fish and oats are heart healthy if I ignore the frying. But well, life can't be perfect all the time.

For 3, as a main meal.

4 Russet potato, similar sized,  washed and scrubbed
Salmon fish flakes, 2 cups
1/2 cup green peas, parboiled
4 cups oats
1 egg - for eggwash

Microwave salmon carcass on medium power, covered, until all flesh is cooked. Cool.
Arrange potatoes around a plate, skin on and covered.
Microwave on high for 9-10 minutes, covered. Set aside and cool.

Flake salmon meat from bones, taking care to discard bones.
Peel potatoes. Mash with a generous pinch of salt and black pepper.
Add peas.
Mix well. Chill for 30 minutes.
Form small balls. Chill further until ready to use. This helps the hash to hold together after dipping in egg wash and coating with oats.

Heat a pot of oil for frying.

Flash coat salmon hash in egg wash , roll over oats.
Fry on medium high until brown for both sides.
Serve with tomato,pineapple salsa.

Tip : fry in a big stock pot and you minimize oil splash and stove clean up.

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