Gluten free fishcakes with bloody mary relish
- First preheat a fan oven to 170 deg C.
- Peel and dice your potatoes and boil for 15 minutes.
- In the meantime start your relish: heat a saucepan on a medium heat, add a glug of olive oil and fry the onions, carrots and celery for 5 minutes, stirring occasionally. Add the tomatoes, gherkins, vodka, lemon juice, sugar, tabasco and sherry and simmer gently for 20 mins.
- In the meantime, place your salmon fillets on a baking tray, season with salt and pepper and cook for 15 minutes.
- Fully drain your potatoes. Bash them until roughly mashed.
- Remove the salmon from the oven and remove the skin (if it came with skin on). Flake the salmon into a large mixing bowl. Add the bashed potatoes, lemon zest, lemon juice, chives and parsley and optional horseradish / Dijon mustard. Season with salt and pepper and mix well.
- Prepare 4 plates for coating your fishcakes: first the rice flour, second the beaten egg, third the rice crumbs, fourth for placing your finished fishcakes.
- Get your hands in there and divide into as many fishcakes as you are looking for. 8 is a good number. I like mine thick so you get crispy on the outside but soft in the centre.
- Dip both flat sides in the rice flour, then the egg, then the rice crumb so you have an even coating of crumb by the end, place on final empty plate. Repeat for all fishcakes.
- Heat a glug of olive oil in a frying pan on a medium heat. Cook the fishcakes for a few minutes on either side, until brown. If cooking big quantities you may want to keep batches warm in the oven while you fry the rest.
- I made these into nibble size bites to serve with drinks, it worked really well also with a quick tartar sauce.
- The fishcakes can be made earlier in the day and fried when needed. The relish can be made a day before and stored in the fridge.
- The bloody mary relish is more for adults than the children. Give the kids tomato ketchup!