The fare at Fugitives’ Drift Lodge is enough to have people running to the place, rather than away from it as happened during the Anglo-Zulu War… Try this Salmon Fish Cakes with Dill‑Béarnaise Sauce recipe.
Makes about 10
- 50g cold mashed potatoes
- 450g tin salmon
- 50g unsalted butter, melted (if the mash wasn’t made with butter)
- 10ml cayenne pepper
- zest of half a lemon
- salt and freshly ground black pepper
- 1 egg
- 2 eggs
- 125ml cake flour
- 80g unsalted butter
- 30ml vegetable oil
- 1 small onion, finely chopped
- 45ml white wine vinegar
- 5ml ground black pepper
- 3 egg yolks
- 230g butter, melted and hot
- 5ml fresh dill, chopped
- In a large bowl, mix together all the fish cake ingredients. Form fat, palm-sized patties with the mixture and place them on the baking sheet covered with plastic wrap. Refrigerate for an hour until firm.
- To make the batter, beat the eggs in a shallow soup bowl and sprinkle the flour onto a dinner plate. One by one, dip the fish cakes into the beaten eggs, roll them in the flour until completely covered, then fry them in the oil until they’re nice and golden (about 2 minutes on each side).
- To make the Béarnaise sauce, put the onion, vinegar and pepper in a saucepan and bring to the boil, stirring constantly. Reduce to about 10ml liquid. Remove from the stove and allow to cool.
- Put the egg yolks and the cooled mixture in a blender and process for about 1 minute. Turn the blender to high and slowly add the hot butter in a thin stream. Add the dill and serve the hot sauce with the fish cakes.