judith
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Cold poached salmonI have a tupperware boxful that I brought home from my sister's yesterday.
I was considering salmon and broccoli quiche for tea, but I'm not sure I can be bothered to make pastry. Any other ideas?????
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sean
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Pasta, lemon juice, butter and some dill if you've got it.
Fish-cakes.
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Jonnyboy
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Eat it cold, with your fingers.
If it's good salmon then all it will need is a twist of black pepper.
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judith
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The fishcakes are winning so far - hope there will be enough.
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Guest
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Fishcakes are a good way of making fish go further, so you shoul dhave enough. You could make a white sauce, then top with a crumble topping - that's quite good too. Salmon mayonnaise with home made mayonnaise is nice too. How about salmon kedgeree - just cook rice, then add the flaked salmon, chopped boiled egg and a generous handful of parsley.
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judith
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Oh no! Too much choice! I like the sound of the crumble and the kedgeree. I'll have to present himself with a list of options when he comes back home - then he can make it LOL.
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Sarah D
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I've made both of them several times, so can recommend them. You'll just have to get some more salmon............... 
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tahir
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I've only had a go at fishcakes once and they just sort of fell apart, where did I go wrong?
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sean
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Dunno, but they need to be quite dry - flour them if you can't be bothered to do the egg and breadcrumb bit - and you nedd to fry them quite gently. You're warming them up really, all the ingredients are already cooked.
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tahir
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Too much potato maybe? What would you put in yours?
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Sarah D
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I was going to say the mixture wasn't moist enough! I use half an egg, beaten with the potato, fish etc to bind it well; then chill in the fridge for a couple of hours, egg and crumb, then chill again until firm. Fry gently. Works for me. 
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tahir
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Egg in the mix? Never did that, that could be it.
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sean
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I like my mash quite sloppy, so fishcake mixture needs to be drier than that. I think letting them firm up, and frying gently are the key bits.
Spring onions are good, and chopped hard-boiled eggs, and......
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Sarah D
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Some sort of curry spices are good too, but not too hot. Or chopped chillies.........
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tahir
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| sean wrote: | | I think letting them firm up, and frying gently are the key bits. |
Do you use egg in the mix too?
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judith
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I'm with Sarah, I think chilling them helps if you have the time. But if they fall apart, just think of it as an opportunity to have more crispy bits
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tahir
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I do love the crispy bits
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Jonnyboy
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They need an egg to bind, Also don't skimp on the oil when frying them
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Sarah D
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You could put some fine herbs or spices in the crumb mix as well, or instead of the potato mixture.
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alison
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If you want a dish with a difference then make a quiche with leftover rice instead of pastry, as the base in a tin. It makes a nice crust when the egg mixture binds it up.
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