Smoked salmon & courgette fishcakes with tomato compote

Once you have the hang of cooking with grated courgettes, your world is your oyster. Or in this case we are using smoked salmon. These are just wonderful and so delicate. Serve with chips or potato wedges, we are not too posh here. Tomato compote is the taste of summer and simply tomatoes roasted with rosemary and sieved.

12 oz or one large courgette, grated
100 gram/4oz smoked salmon finely chopped or processed
1 small onion, finely chopped ore processed
2 tablespoons of gluten-free flour
1 large egg
salt and pepper to taste
Optional: a view drops of lemon or 1/2 teaspoon of zest
Or a pinch of paprika

gather your ingredients
Gather your ingredients…

Method get squeezing!
…now get squeezing!
  • The simple rules is:
    Grate the courgettes using the coarse side of the grater and squeeze the excess water out of the courgette. Preferably in muslin/a clean tea towel/clean J cloth of even a bit of garden fleece. As long as its CLEAN. But you could use a fine colander and sprinkle salt on the courgettes and leave to drain for 30 minutes. Then squash them a bit more to get more water out.
  • Then the flour is there to give bulk and stability. So go ahead a use gluten-free if that’s your thing.  Two tablespoons are all you will need. If the mixture is too wet, add more flour.
  • The egg binds it all together.
  • Now what you put in with this mixture is key. Courgettes will cook quickly as will smoked salmon so if you wish to add onions, process them finely and  fry them off a little bit before hand.
  • Process the smoked salmon too so that it is mashed and ready to be mixed in with everything.Mix ingredients
  • Mixed it all up, and fry in batches of small dollops of about 3 inches wide. Fry each side or until nice and golden brown. Keep batches warm in the oven until all have been fried. (Maybe your chips were in there too warming).
Tomato compote sieved
Top one is sieved, but the bottom one looks all home-made…

Tomato Compote
During the tomato glut its always good to fill a huge roasting pan of tomatoes, sprinkle with olive oil and throw in what ever herbs you have on hand and roast for 1 hour at 170c. The sugars in the tomatoes caramelize and give a beautiful sweet flavour.

Let it cool then use a food processing wand to liquidize. Sieve it, if you wish.

Tomato compote constructionIts the freshest thing you will ever taste!



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A blog about my gardening exploits to inspire, even if its looking like its all about go wrong. (Which it does, alot)

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