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| Fishcake Turned Waffle |
I also don't like wild Salmon in any form. I remember getting a work gift years ago, it was hamper from Fortum and Mason, I don't recall any of the contents except for a pack of wild Smoked Salmon. I had always been used to top quality Smoked Salmon because my Dad used to get it from a wholesaler who supplied Harrods, but I was still excited at the prospect of trying wild Salmon.
I found it vile.
So here I present delicious Salmon Waffles made from your everyday non wild tinned red Salmon in brine.
I bought The Glutenite a waffle maker for Christmas as I knew he'd been missing Bird's Eye Potato Waffles - they are gluten free but they have White Pepper in them so a no go for me - I figured it would be more fun making our own anyway.
I can't take credit for the idea of Salmon Waffles, it was my Mum who suggested it, I just created the overall flavour. These are incredibly simple but so good.
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| This Earlier Version Contained Half The Salmon That The Top One Did |
1 Small Tin of Non Wild Red Salmon In Brine (213g)
310g White Potatoes
1 Tablespoon Dried Dill
1 Tablespoon Dried Parsley
25g Unsalted Butter
1/2 Teaspoon Sea Salt
Salt for the Potato Water
Olive Oil for the waffle maker
This will make 9 individual Waffles if using the same size waffle maker as us.
Directions:
- Peel the potatoes and cut into equal sizes
- Put into a large saucepan, cover with cold water and add a big pinch of salt
- Bring to the boil and cook for 20 - 30 minutes (depending on size)
- When done a knife will easily slide into the potato pieces
- Pour potatoes into a colander and drain
- Put the potatoes back into the saucepan add the butter, dill, parsley and salt
- Mash until completely smooth
- Leave to cool
- Open the tinned salmon and put into a container with the brine
- Remove any bones
- Use a fork to transfer the salmon from the container to the pan
- Mash until the salmon and potatoes are thoroughly mixed
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| Salmon Wash |
- Pre-heat the waffle maker on max
- Use your hands to mold the mash into golf sized-ish balls
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| Uniformity Courtesy Of The Glutenite |
- Brush a little olive oil onto the waffle irons then place four balls in the middle of each section
- Close the waffle maker and cook for 9 minutes
- Remove by getting under a corner with tongs and place onto a rack for maximum crispiness
- Cut into portions (or don't) and serve
Just like Salmon Fishcakes but in waffle form, crispy on the outside but smooth and fluffy on the inside. Perfect with Mayo.
Whenever I think of tinned Salmon I always think back to this true story from my childhood; I was going to be a bridesmaid for a family member and both bride and grooms families decided on doing the catering themselves. It was a buffet, nothing special, think Iceland adverts, that kind of stuff. I don't recall how the salmon was presented by the grooms family - quite possibly in sandwiches - but I remember my Mum telling the mother of the bride that it didn't look right.
A conversation was had by someone with the grooms mother and it turned out that instead of using tinned Red Salmon, she had bought the much cheaper tinned Pink Salmon and coloured it with beetroot juice to pass it off as the more expensive version. You would have to know my mum to fully understand the extent of her disgust of this act, it was quite comical. If you've ever played Portal think Glados when she's really mad.
My Mum was a pussy cat back then compared to what I'd be now if I got palmed off with Pink Salmon masquerading as Red - or any food switcharoo because imagine the potential repercussions, not cool.
Anyway, for homemade Potato Waffles (we've done quite a few different versions) I highly recommend our little waffle maker. If you're feeding more than 2 people at a time it's probably best to go with a bigger version but for the 2 of us with a very small kitchen ours is ideal.
/ Similar US Version
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| Nom |
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