Copper Mine Fishcakes

Copper Mine Fishcakes

Serves 4

Salmon:

Ingredients

  • 600 g minced salmon fillet
  • 3 egg whites
  • 2 tsp salt
  • 1 tbsp chopped ramson
  • 100 ml chopped fresh dill
  • 100 ml chopped fresh parsley
  • 2 tbsp grated fresh horseradish
  • 400 ml breadcrumbs, to roll the fishcakes in before frying
  • 3 tbsp butter

How to do it

  1. Combine minced salmon, egg whites and salt in a bowl until the mixture is nice and firm.
  2. Add the remaining ingredients and combine well.
  3. Wet your hands with cold water and form your fishcakes. Roll them in breadcrumbs and then fry them in butter in a frying pan on medium heat.
  4. Serve with boiled potatoes and relish.

 

Cucumber Relish:

Ingredients

  • 1 cucumber
  • 2 carrots
  • 2 white onions
  • 3 tbsp chopped fresh ginger
  • 1 red chilli
  • 500 g lingonberries, frozen or fresh
  • 100 ml apple cider vinegar
  • 100 ml sugar
  • 1-2 tbsp Dijon mustard
  • ½ tsp. salt

How to do it

  1. Remove the center from the cucumber.
  2. Peel the carrots and the onions.
  3. Mince everything in a food processor or chop it very fine.
  4. Put the vegetables in a pot and add ginger, chopped chilli, lingonberries, apple cider vinegar and sugar. Cook for 10 minutes and then add the Dijon mustard and salt to taste.
  5. Store in a jar in the fridge.

 

This recipe was made as part of the Røros episode.