During Lent, fish is eaten each Friday. The popular Friday night meal is fish and chips or French fries. Parish fish fries’ occur during the Lenten season to help families self discipline to abstain from meat. The Irish American has become health conscious and salmon cakes have almost become as popular as the traditional fried white fish. A well made salmon cake is always a treat and can be made with any fresh or smoked white fish. This salmon dish is made with canned salmon for a quick and easy Friday night Lenten pub meal. The recipe is a marriage of three Irish favors: salmon, potato and oatmeal.
3 large cans of pink salmon, drained
2 Tbsp Irish butter
1 onion, finely chopped
1 lb potatoes, cooked and mashed
2 Tbsp chopped fresh parsley
Pinhead oatmeal, to coat the cakes
Irish butter or oil for frying
Freshly ground pepper
1. Melt the Irish butter in a large skillet. Add the onion and cook until softened. Transfer the soften onion to a large bowl. Add the flaked salmon, potato and parsley. Season with freshly ground pepper. Mix until all ingredients and will blended.
2. Turn the salmon potato mixture onto a surface covered with oatmeal. Divide mixture in half, and then into quarters. Pat and form into eight small flat cakes and coat them with the oatmeal.
3. Heat a little of the Irish butter or oil in a heavy cast iron skillet. Add the salmon cakes in batches and fry until golden brown on both sides. Drain and serve with a Parsley sauce.
2 1/2 cup vegetable broth
1/4 cup Irish butter
1/2 cup flour
1 Tbsp lemon juice
4 Tbsp fresh parsley, finely chopped
2/3 cup milk
Freshly ground sea salt and pepper
1. Melt the Irish butter in a skillet. Add the flour and stir while cooking for about 1 minute. Slowly stir in the vegetable broth and bring to a boil.
2. Add the lemon juice, milk and chopped parsley. Adjust the season and simmer for about 2 minutes until the desire thickness is reached.
3. Serve by ladling small amounts of sauce over the salmon cakes.
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