Creamy salmon and dill fish cakes

• olive oil↗1 tbsp tbsp
• unsalted butter80g g
• shallot↗1

  finely chopped

• flour↗80g g
• sherry↗1 tbsp tbsp

  or vermouth

• semi-skimmed milk↗500ml ml
• cayenne pepper↗pinch pinch
• grated nutmeg↗a little freshly

  a little freshly

• lemon↗zest ½

  zest ½, plus 1 tbsp juice

• salmon↗200g g

  cut into large pieces

• dill↗½ bunch

  finely chopped

• lettuce↗

  for serving

• flour↗100g g
• egg↗1

  beaten

• bread crumbs↗150g g

  (panko, if available)

• масло↗

  для смаження

• хріновий соус↗2 tsp
• грецький йогурт повного жирності6 tbsp

Step-by-step instructions

1. 1

   Heat the oil and butter together over medium heat in a saucepan and add the shallot. Sauté for a few minutes, then add the flour and stir until a thick paste forms. Add the vermouth or sherry. Gradually pour in the milk, stirring constantly over low heat until you obtain a smooth, very thick sauce (similar in consistency to puree). Add the cayenne pepper, nutmeg and lemon zest, season to taste, then remove from heat. Add the salmon, dill and lemon juice. Spread the mixture onto a plate (to speed cooling), cover and chill for at least 1 hour.

2. 2

   For the fish cakes, place flour, beaten egg and bread crumbs in three separate bowls. Scoop a large spoonful of the fish mixture (each spoonful should weigh about 115 g) and lightly coat it with oil‑greased hands, shaping into a ball or patty, then gently flatten. Dredge in flour, then egg, and finally in breadcrumbs.

3. 3

   Heat enough oil to coat the bottom of a large skillet. Fry the fish cakes over medium‑low heat in small batches for 5‑6 minutes per side, until golden‑brown and crisp. Drain on paper towels.

4. 4

   For the horseradish yogurt, mix the ingredients in a bowl until smooth and season with a little salt. Serve the fish cakes with a spoonful of yogurt and fennel salad.