There are times when an experiment goes exceptionally well – this is one of those times. The planets aligned, the flavour gods were in attendance and the herb pixies sprinkled there magic herb dust all around to result in a very simple and incredibly tasty dish.
Coming across a packet of impossibly fragrant hot smoked salmon at our local farmers market I held up a packet in front of Scotty and blurted out, I’m buying this and making you some awesome salmon cakes with it. The brain filter had a momentary lapse of concentration and conveyed a thought directly to my mouth without the usual thought procedure (those who know me, know this happens often)… and there I was, committed to Hot Smoked Salmon cakes. The body took over from there and drove my legs to the fruit and veg stand and finally my brain caught up and decided on middle eastern inspired Hot Smoked Salmon and Sweet Potato Cakes with Spiced Yoghurt and Salmon Skin Crispies.
Hot Smoked Salmon and Sweet Potato Cakes with Spiced Yoghurt
- 250g hot smoked salmon fillet with skin on
- 550g sweet potato
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Small handful fresh coriander, finely chopped
- 2 spring onions finely chopped
- 2 tablespoons plain flour
- 1/2 cup unsweetened greek yoghurt
- Olive oil, for shallow frying
Preheat oven to 200° Celsius.
Piece the exterior of each sweet potato in a few places with a fork. Place the sweet potatoes in the oven and bake for 45 minutes or until tender. When tender remove from oven and set aside to cool slightly.When cool enough to handle, slice the sweet potatoes down the centre and scoop out the flesh with a spoon. Discard the skin and place the flesh in a large mixing bowl.
To the sweet potato add 1/2 teaspoon ground coriander, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, fresh coriander, spring onion, flour, salt and pepper to taste. Mix until well combined.
Remove the skin from the hot smoked salmon and set aside in the fridge. Flake the salmon flesh into pieces with a fork and transfer to the sweet potato mixture. Gently mix until salmon pieces are evenly distributed throughout the mixture.
Flour your hands, then use them to divide the mixture into 8 portions. First roll the portions into balls, then pat them down into circles about 2cm thick. Dust them with flour when finished and transfer to a floured plate and put into the fridge for about an hour before cooking to firm up.
Meanwhile, mix the yoghurt with the remaining 1/2 teaspoon coriander, 1/2 teaspoon cumin and 1/4 teaspoon paprika and pop in the fridge till ready to serve.
When ready to cook the cakes, preheat oven to 200° Celsius and place the salmon skin in the over between two baking sheets lined with paper for 25-30 mins or until crisp.
While the salmon skin is crisping up, preheat a large fry pan over medium high heat and add two tablespoons of olive oil. When the olive oil is hot, add 4 cakes and cook for 3-4 minutes each side until crisp and golden. Repeat with the remaining fish cakes and serve with the spiced yoghurt, lemon wedges and salmon skin broken into pieces.