I love salmon cakes. For Christmas breakfast, I make salmon cakes topped with sliced avocado, a poached egg and a drizzle of Hollandaise sauce. On a weekday night, I throw together salmon cakes drizzled with parsley sauce served alongside crispy potatoes and steamed veg. There’s no wrong time.
Now, as much as I love salmon cakes, I can’t help but to feel a little shameful when I take a beautiful salmon fillet and chop it up to make fish cakes. After all, there’s so much that one can do with a beautiful piece of salmon. To help satiate my craving for fish cakes and to alleviate my shame about waste, I decided to try my hand at making them with that poshest of humble things: salmon trimmings.
If you like to eat as sustainably as possible and hate food waste, then I highly recommend making fish cakes of any kind with leftover trimmings. If you’ve got a gentle hand and are vigilant with fish bones, then you are rewarded with moist salmon, soaked in that good omega-3 fat. If not, no problem. Just used canned salmon or fry up some fillets. This fish cake recipe is good both ways so the choice is yours.
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