I work at a health research institute where I regularly get access to some pretty brilliant people, and often my job is to translate their complicated science-speak into regular-person language. So I’m pretty lucky, as these are pretty high-profile scientists and because of the nature of my work, it’s often up to them to try and help me understand stuff. I tell myself that one day, one of them is going want to inquire about my expertise; until then, I’ll be figuring out just what that is.
One of the researchers I speak to studies human nutrition, specifically children and pregnant and nursing women. She is one of my favourite people to talk to, because she’s just so sensible. Did you know that feeding yourself and your family is nowhere near as complicated as so many articles, blog posts and news segments would have you believe? Just eat food. Choose variety, whenever possible. There no such thing as “super foods.” Fad diets are stupid and potentially harmful. Try to avoid really fatty and really sugary junk. No need to over-think it. Take a multi-vitamin if you think you need to. This is very empowering when you’re bombarded with so much misinformation and pseudo-science. It’s a huge relief when you’re always half-thinking the worst about your picky eater.
We were talking one day about some of her research around omega-3 fatty acids, which are essential fats (which means our bodies don’t make them – we have to get them elsewhere). Omega-3s are important for brain health. The North American diet is not always rich in omega-3s; good sources of omega-3s include anchovies, sardines, herring, and mackerel – things we don’t necessarily eat a lot of. It’s also in salmon, lake trout, and other fatty fish (including fresh tuna), but your best bets are small, oily fish. The good news is that adding more of these to your diet is easy, and they taste good, and they are a lot more sustainable. They’re also cheap.
Side note: Alton Brown lost something like 50 pounds eating his Sardine-Avocado Sandwiches. I’ve tried them – they are delicious – but I am still heavier than I’d like. I wish it was possible to just eat one magic thing that would counteract all the other things I eat with no additional exercise. Come on, science – get on it.
One thing we eat a lot of is fish cakes; it’s a dish that’ll feed the two of us for dinner and then breakfast or lunch the next day; you can also double your batch and freeze them. They reheat pretty well in one of those office-kitchen toaster ovens, though you may want to heat them on a piece of foil or the person who toasts her lunch after you will be a little off-put.
My recipe uses tinned smoked herring, but you can use any smoked fish you like. I just spent my morning smoking the rest of last year’s lake trout, so I’ll be subbing trout for herring for the next little while. Smoked salmon or cod make these pretty fancy; smoked sardines and mackerel work pretty well too.
Smoked Fish Cakes
(Serves 2 to 4 people.)
- 4 cups mashed potatoes* (approximately two large or three medium Russets)
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- 2 eggs, beaten
- 2 tsp. grainy mustard
- 1 tsp. sambal oelek or other hot sauce
- 1 180g to 190g tin of smoked fish (drained), or about a cup of chunked smoked fish
- Salt and pepper to taste
- Oil, for frying
*You can use leftover mashed potatoes to make this even easier. Or, if you’re making them fresh, let them cool until you can handle them comfortably with your bare hands.
Put your potatoes, scallions, and garlic into a bowl.
In a separate bowl, whisk together your eggs, mustard, sambal/other hot sauce, and a dash each of salt and pepper.
Crumble your fish into the bowl with the potatoes, give them a bit of a mush, then pour the egg mixture over top and mix thoroughly.
Form into six or eight cakes, about three inches in diameter and about an inch thick.
Fry each batch in a pan with about two tablespoons of a neutral oil, such as canola. You will want the pan to be hot when you put these in, so they form a nice crust; they should sizzle when they hit the pan. Cook for about two minutes per side.
Serve with ketchup, more hot sauce, or fancy mustard.
2 thoughts on “Smoked fish cakes.”
Himself regularly makes salmon patties for our boys. They love them, I hate them. These, however, look more my speed, as I do like smoked kippers (and potatoes, and anything garlic and onion). I will give them a go for Sunday brunch and see what happens. I can tell *I* will like them, so if nobody else does, they can go back to their salmon patties and I will eat them all.