14
Jun

Redefining Chutni – Spiced Salmon Fishcakes with Lime Pickle and Lime Pickle Aïoli

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Chutni is the Hindi spelling for chutney.  British chutney is generally sweet and vinegary and eaten with cheese, meats and at Christmas; delicious but often limited in use and flavour profile. An Indian chutni, on the other hand, is ingredient-led and full of flavour, whether herby, nutty or fruity, tangy, sweet and spicy. They span a range of tastes and flavours, are eaten daily with meals, snacks and street food and are entirely entwined with the very fabric of Indian food.

These new Spice Tailor chutneys from Anjum Anand are authentic in flavour and based on some regional favourites. Traditionally eaten with street foods, snacks, kebabs, breads and meals but also great to add flavour to dishes. Delicious on their own, but can also be used as pastes to enrich a curry or a sauce, be stirred into vegetables or added to stir-fries. They can be used as marinades for a BBQ but equally, added to a little yoghurt, mayonnaise, sour cream or other, they can be lovely dips to complement any grilled or roasted meal or spread over bread to make a sandwich, wrap or burger. – See more at:

Try This Recipe….

These flavoursome Indian spiced fishcakes are delicious as they are or you could sandwich them between brioche buns to enjoy as a burger.  Alternately, make small patties to serve as canapés for a drinks party. Pancho phoran is one of my favourite spice blends which has fennel, brown mustard, nigella, cumin and fenugreek seeds. It is a really versatile blend and definitely one worth having in your larder.

 

Serves 4 as a main or 8 as a starter

 

Fishcakes:

450g salmon fillets

sea salt and black pepper

400g floury potatoes, about 2, quartered

4 tbs. vegetable oil

1small-medium onion, finely chopped

2 cloves garlic, finely chopped

11/2 tsp. cumin powder

1 tsp. coriander powder

¼ tsp turmeric powder

¼-1/3 tsp .red chilli powder

2 tsp. The Spice Tailor Mama’s Lime Pickle, finely chopped

Small handful of coriander plus extra for aioli, leaves chopped

60g plain flour

1-2 large eggs, lightly beaten

100g panko or breadcrumbs

 

Lime Pickle Aïoli:  

11/2 tsp. The Spice Tailor Mama’s Lime Pickle, finely chopped 1scsnt

6 tbs. good-quality mayonnaise

1 tsp. vegetable oil

¼ tsp. panch phoran (optional)

 

 

To make the salmon fishcakes, bring a medium pan of water to the boil.  Turn down the heat slightly then lower the salmon fillets into the pan.  Gently poach the fish for about 3-5 minutes, depending on their thickness until they are just cooked through. Use a fish slice to lift them out of the pan and leave to cool.

 

Use the fish poaching liquid to boil the potatoes for about 10-15 minutes until they are soft.  Drain off the poaching liquid then return the potatoes to the hot pan to dry out for a few minutes.  While they’re still hot, mash the potatoes roughly so there are some small cubes for texture.

 

Heat 2 tablespoon oil in a small pan and add the onion and a pinch of salt.  Sweat the onion for 8-10 minutes, stirring occasionally, until just colouring on the edges. Add the garlic and cook for another minute or so or until the garlic is cooked. Stir in the powdered spices and a good grinding of pepper. Take the pan off the heat.

 

Flake the salmon and discard the skin and any pin bones you come across.  Mix the flaked fish, cooked onions, lime pickle and coriander into the mashed potatoes.  Taste a little and adjust the seasoning to taste.  Shape the mixture into 8 patties and coat each one with flour, egg and breadcrumbs. Arrange them on a tray, cover with cling film and chill for at least 20 minutes to allow them to firm up.

 

Meanwhile, heat the oil for the aioli and add the panch phoran, once the seeds start to pop, take off the heat and pour into the mayonnaise and mix along with the pickle, extra chopped coarinader and freshly ground black pepper. Taste and add more pickle or black pepper to taste. Spoon in a small serving bowl.

 

When ready to cook, heat the remaining oil in a wide frying pan over medium heat.  Fry the fishcakes for 3 minutes on each side until golden brown.  (You may need to do this in two batches if your pan is not wide enough). Serve while still hot with the lemon pickle aïoli and a leafy green salad on the side.

 

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