Gluten Free Salmon Fishcakes

Enough for 12 fishcakes

This dish is made up from salmon left on the bones (which I ask the fishmonger for) when I buy filleted salmon.

I cook the bones with 750 ml (25 fl oz) of water, some celery and carrot for about 10 minutes. I lift the carrot and celery out and then pass the liquid through a sieve into another pan. I reboil this or about 7 minutes to reduce it by half. Nice fresh salmon fish stock. Meanwhile I flake the salmon from the bones and put to one side.

If there is any stock left keep it in the fridge or freezer for cooking or flavouring other fish dishes.

425g (12 oz cold) cooked salmon
300ml (10 fl oz) fish stock
2 medium eggs
250g fresh cold mashed potato (or use a mix of parsnip and potato)**
Seasoning
1 tbsp fresh chopped parsley
½ tsp dill weed (optional)

Mash the salmon up in the required amount of stock. (I often leave the required amounts of fish and stock in the same bowl, after making stock, when the two enrich each other as the cool).

Add the eggs. herbs, seasoning, stir in the fresh mash. Mix until you have a workable paste if you feel you need to use a little more or less.

Leave for 1 hour to settle.

Heat oil in a deep fryer, or shallow pan until if you drop in a little onion or bread it sizzles. (You will have to turn the fish cakes in a shallow pan). Form mix into cakes and fry until golden - about 5 minutes.

Serve with quick garlic mayonnaise (6tbsp mayonnaise with 1 clove smashed garlic).

**Note- I make my mash from Oven jacketed potatoes - I cook a few extra and keep them in the fridge.

Gluten Free Fresh Salmon Fishcakes