I’m telling you something dear reader, this time next year I will have managed to convince husband to allow me to invest in a second freezer and that freezer I will home in our garage even if it does need a complete electric overhaul at the moment.
That freezer will be home to bargains I discover on my supermarket travels like the one I found to squeeze in my teeny freezer just before Christmas; a whole salmon at less than half price!!
Now we all know you have to rotate your bargains in order to make the most of them, right? So when it was time for the salmon to come out I decided to cook it whole, we enjoyed half of it as a baked salmon with a lemon and black pepper breadcrumb rub and the other half I decided I wanted to make salmon fishcakes with
Now when I do fish I almost always like to add capers and anchovies – I can’t stop myself. They are two of my very favourite tastes and I tried freshly picked capers once in Puglia and there my love was born. Never again have I been without
TIP: when on the continent, stock up as they are cheaper than back home
You will see these fishcakes don’t take any time to prepare but they must rest in the fridge for an hour or so before frying so they don’t break up on cooking. They come up nice and big – look, precooked
Serve with green veg or salad, add a sauce and you can leave out the capers and anchovies if they’re not for you.[yumprint-recipe id=’20’]