This recipe allows you to use 3 Peppermaster products.
For 4 people:
3 cups of fresh salmon
2 large eggs
3 potatoes for mashing
small amount of butter for the mashed potatoes
1 litre of court-bouillon (light vegetable stock)
bay leaf and tarragon
Peppermaster Fire Salt and Pepper Pepper.
for the bechamel sauce:
1/2 litre of bechamel sauce:
2 tablespoons of butter
2 tablespoons of unbleached flour, sifted
1/2 litre milk
a quarter tsp of nutmeg
for cooking and serving the fishcakes:
sunflower oil or other good quality cooking oil
3 tablespoons of bread crumbs
Peppermaster Peppermaster Original Sweet Goatpepper Chili sauce.
Poach your salmon gently in the court-bouillon, to which you’ll have added the bay leaf and a branch of tarragon, for 15 minutes. Drain and leave to cool, then peal and remove bones if any, and crumble the salmon flesh.
While the salmon is cooking and cooling, peal and cook your potatoes, then mash them, adding a small amount of butter.
Prepare your bechamel sauce: melt the butter, add the sifted flour in one go to the melted butter, mix and cook gently the resulting roux without letting it brown, then let it cool. Heat the milk and bring to a boil then add it to the lukewarm roux, mixing vigorously to dissolve any lumps. Bring the mix to the boil then cook gently until the bechamel has thickened, then add salt and pepper to taste.
Add the bechamel to the mashed potatoes, the crumbled salmon and the two whole eggs. Mix completely and cook on medium heat for 5 minutes, stirring all the time. Add Fire Salt and Pepper Pepper to taste.
Leave the mix to cool then make it into fishcakes – 3 inches diametre, half an inch thick. Cover the fishcakes with breadcrumbs.
In a frying pan, put 2 tablespoons of oil and heat, cook on medium for 5 minutes. Serve immediately with Peppermaster Sweet Goatpepper Chili sauce*.
*This recipe can also be served with mild sweet garlic sauces: Peppermaster Sweet Red Fresno Chili Sauce and Peppermaster Sweet Italian Cherry Pepper Chili Sauce.