Let's Talk About Salmon

Salmon has been in the news lately with Russia's ban for Norwegian salmon and  Chilean farmed salmon making a recovery from a virus which eradicated most of  the production some years back. All of this might sound like stories from far-far-away-seas but of course it affects the cost.

I have always been puzzled by the huge span in salmon price, farmed salmon being relatively cheaper than wild salmon and both being somewhat almost double the price of other fish in the sea. A survey shows that when asked people say they prefer wild salmon, I do to though I have no idea why, as salmon from well run farms is delicious.

So what do the latest developments mean for our purse. My personal conclusion after sifting through a few reports is that the price of salmon will drop slightly in the near future but will still remain higher than most other common fish.

Consumers therefore have to be clever to benefit from the new situation and find recipes which use a small amount of salmon still allowing them to get salmon on the table because let's face it with its lovely thick chunks, it is a delight.

Some time ago, Delish Fish delivered some of its catch to the door. Most of it was consumed on the spot but few pieces were frozen and here is what happened to the last slice of salmon. This recipe makes 4 cakes.

Fish cakes recipe

Ingredients 

• 200g of salmon, cut into 1.5cm chunks
• 200g of potatoes, peeled and diced into 1cm chunks
• 30g of flat-leaf parsley, washed and chopped
• 1 lemon, juiced
• 200g of breadcrumbs
• 2 eggs, whisked
• 100g of plain flour
• 50ml of vegetable oil
• salt
• black pepper

Method
Steam the potaoes until cooked that should take 20 minutes
Flake the salmon filet making sure you get all the little bones if there are any.
Drain the potatoes, transfer to a large bowl, add the salmon, parsley, seasoning, lemon
When cool enough to handle, divide in 4 balls
In a separate recipient whisk the eggs
Now flatten the balls, so that you get something like a small, thick burger 
Drop each ball in the egg mixture then in the breadcrumbs, repeat
Shallow fry and cook for 10 minutes
Serve on a bed of your choosing, great with beans

 Disclaimer : thank you to Fish is the Dish for including Pebble Soup in their scheme