Simple food...

Adapted from “Gino’s Italy” by Gino D’Acampo

This is probably the most “complicated” dish I’ve made so far! There are many ingredients to combine but that’s just it - “combine”, i.e. not difficult. Set aside about an hour for the sauce and an hour for the fishcakes.

You can make these way ahead of time, since you have to put both the fishcakes and the dressing in the fridge anyway.

Serves 4 (or 6 if serving as a starter)

Ingredients:

• 350g new potatoes, unpeeled but very well scrubbed
• 500g skinned salmon fillet
• 1 tbsp extra virgin olive oil
• 1 egg, lightly beaten
• 1 tbsp finely chopped gherkins
• 1 tbsp capers in salt, rinsed under cold water, drained and chopped
• 1 hard-boiled egg, peeled and roughly chopped
• 1 tbsp finely chopped flat leaf parsley leaves
• ¼ tsp paprika
• 110g fresh breadcrumbs
• 50ml olive oil
• 300ml sunflower oil
• salt and freshly ground black pepper

FOR THE DRESSING

• ½ tsp English mustard
• 1 tsp white wine vinegar
• 1 egg
• 150ml sunflower oil
• 1 tsp finely chopped pitted green olives
• 1 tsp capers in salt, rinsed under cold water, drained and finely chopped
• 1 tsp finely chopped gherkins
• 1 tsp finely chopped flat leaf parsley leaves
• 1 tsp finely chopped chives
• finely grated zest of 1 unwaxed lemon

Note: I found it easier to just put the capers, gherkins and parsley into a blender and blitz the thing.

Instructions:

1. Preheat the oven to 180°C/fan 160°C/Gas 4.
2. Pour 1.5 litres water into a medium-sized saucepan and add 1 tbsp salt and the new potatoes. Place over a medium heat and cook for 30 minutes. Drain and set aside to cool slightly.
3. Place a baking sheet on a small flat baking tray. Arrange the salmon fillet on the sheet and brush with the extra virgin olive oil. Sprinkle over a large pinch of pepper and a SMALL pinch of salt. Cook in the middle of the oven for 12 minutes. Remove from the oven and set aside to cool for 10 minutes.
4. Put the beaten egg, gherkins, capers, chopped egg, parsley, paprika, 1½ tsp salt and 1 tsp pepper into a large bowl. When the salmon is cool enough to be handled, flake it into the bowl. Place the boiled potatoes on a flat plate and crush them, using a fork. Tip them into the large bowl with the salmon. Gently mix the ingredients together to combine, but take care not to break up the fish flakes too much. Shape the mixture into 12 round patties, flatten them and coat them in the breadcrumbs.
5. Place on a flat plate or baking tray, loosely cover with clingfilm and refrigerate for at least 30 minutes, allowing the fishcakes to set.
6. Remove the fishcakes from the fridge 15 minutes before frying.
7. Pour the regular olive oil and the sunflower oil into a large frying pan and place over a medium heat until hot. Gently place 6 fishcakes into the hot oil and fry for 3 minutes on each side, until golden. Note: the oil WILL spit so BE CAREFUL!
8. Carefully lift them on to a flat plate covered with kitchen paper, allowing any excess oil to be absorbed. Repeat the process with the remaining 6 fishcakes.
9. Meanwhile, to make the dressing, put the mustard, vinegar, egg and ½ tsp salt into a small bowl and, using a hand-held whisk, whisk well for 2 minutes. Pour in the sunflower oil a little at a time, whisking constantly. Add the olives, capers, gherkins, parsley and chives and continue to mix. Fold in the lemon zest, cover with clingfilm and refrigerate until needed.
10. Serve the fishcakes hot or at room temperature, accompanied with the homemade tartare dressing and a crispy salad.