British Columbia: Wild Salmon Fishcakes
Elbows up Canada!
Let’s visit our stunning Province of British Columbia, known for its breathtaking landscapes and rich biodiversity, and recognized as one of the most beautiful provinces in Canada. This region is also a proud home to the famed wild salmon, which is a cornerstone of local cuisine. The recipe that I am about to introduce to you would not be nearly as successful or flavorful without the inclusion of Smoked Salmon, an exquisite Canadian treat that delights the palate. The fascinating process of smoking salmon was perfected over generations by Canada's First Nations peoples as an ingenious method of preserving the wild salmon catch, ensuring sustenance through the long, harsh winter months.
Facts about Wild Salmon:
Salmon is a great source of omega-3 fatty acids and vitamin D. Omega-3s are essential fats that our body can't make, so we need to get them from our food. Eating salmon can help lower bad cholesterol (LDL), prevent blood clots, and reduce the risk of heart problems and strokes. They can also lower triglycerides and slightly reduce blood pressure. Omega-3s may decrease inflammation and lower the risk of chronic diseases like cancer and arthritis while supporting brain health and development. Additionally, salmon provides vitamin D, which may help prevent osteoporosis and reduce the risk of certain cancers, heart disease, Multiple Sclerosis, and type 1 diabetes.
Wild Salmon Fishcakes Recipe:
By Zosia Culinary Adventures | Date: April 10, 2025
Preparation Time: 30 minutes
Cook Time: 15 minutes
Yield: 12 servings (122 g each)
Ingredients:
450 g Copper Bluff Smoked Salmon or poached salmon fillet ( a mixture of smoked and unsmoked fish also works well)
450 g freshly cooked Yukon gold potatoes, mashed
25 g melted butter
2 hard boiled eggs, chopped egg whites, and fine shredded egg yolks
20 ml freshly chopped dill
3 tsps Dijon mustard
1 lemon, freshly squeezed juice
sea salt and ground white pepper
200 g panko breadcrumbs, for the coating
1-2 eggs, lightly beaten for the coating
50 g all purpose flour, for the coating
oil for frying
Instructions:
Tear the smoked salmon into small pieces and add it to a bowl with creamy mashed potatoes, melted butter, Dijon mustard, and fresh dill. Mix in chopped egg whites, shredded egg yolks, and lemon juice. Gently combine everything without overmixing to keep a nice texture. Season with salt and pepper as needed.
Divide the mixture into 12 equal portions and carefully shape each one into a ball. After forming the balls, gently flatten each one into a disc that is approximately 1 inch thick (2.5 cm) in diameter, utilizing a round-shaped cookie cutter for a uniform shape.
If you want to do this early in the day, cover them with plastic wrap and chill in the fridge until you’re ready to cook them.
Dip the salmon fishcakes first in flour, then in egg and finally in breadcrumbs, making sure they are evenly coated.
When you are prepared to start cooking, heat the oil in a frying pan until hot, preferably in the Canadian Made Meyer Hybridclad fry pan, which is designed to provide you with the best of both worlds in achieving perfect searing and stick-resistant cooking results. This combination ensures that your food cooks evenly and without sticking, making your culinary experience much more enjoyable.
Fry the fishcakes in small batches until they are golden brown and crisp all over, ensuring they are cooked to perfection. This process typically takes about 3-5 minutes per side, allowing for a nice, even crispiness. Make sure not to crowd the pan, as overcrowding can lead to difficulty in flipping the fishcakes and may result in them breaking apart during the cooking process.
Place the finished salmoncakes carefully on a heatproof platter, and keep them warm in the oven at a lower temperature while you continue to fry the remaining batches. This will ensure that all the fishcakes remain at an enjoyable temperature until they are ready to be served.
Serve salmon fishcakes on bed of rice with vegetables or garden salad of your choice.
Elbows up Canada!
