One large butternut squash and two salmon fillets make about a
dozen fishcakes. One fishcake served with the dressing and a salad
garnish makes a good starter, but for the main course, as they are
here, you’ll want two fishcakes per person, so increase the mixture
whichever way you like – using extra salmon or adding a sweet
potato to the baked squash – if you want to make more than 12.
1 butternut squash
2 fresh salmon fillets (or more)
2 eggs, beaten with a splash of milk
2 tbsp flour
Chives
Lemon juice
Salt & pepper
Olive oil
Mayonnaise
English mustard
Butter
Method
1. Preheat the oven to Gas Mark 5 (190ºC). Peel the butternut
squash, cut into small chunks, drizzle with olive oil and roast
in the oven for about 20 minutes.
2. At the same time, put the salmon fillets in a small casserole
dish with a lid and bake at the bottom of the oven. (Check after
15 minutes; if the fish is already cooked through, take it out.)
3. Mash the squash in a large bowl with some butter, season with
salt and pepper and add the flaked fish, chives, and a splash of
lemon juice.
4. Sift 2 tbsp flour into the mixture and blend everything together.
5. Beat the eggs and milk in a small bowl and warm more olive oil
in a frying pan.
6. Pick up ice-cream-scoop-sized portions of fishcake mixture
and shape into small oval patties with your hands, keeping the
handling to a minimum.
7. Dunk the fishcakes in the egg mixture, flipping over once, then
pop them straight into the pan – little pools of egg will form
around the fishcakes in the pan – and cook for a few minutes
on each side, turning once.
8. Make the lemon and mustard mayo by blending approximately
4 tablespoons of mayonnaise with 1 teaspoon each of mustard
and lemon juice according to taste. (Make double this amount
if you like.)
9. Serve the fishcakes with potato wedges or oven chips and salad,
with a spoonful of the mayo on the side.
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