I love a simply prepared salmon fillet, slow-roasted or gently pan-seared with a little olive oil, sprinkled with herbs and lemon juice.
Still, we’ve all been there. We buy a fillet – fresh or frozen – only to discover it’s not quite as fresh as it appeared at the grocery or fish market. That’s where fishcakes can come to the rescue. With added spices and a binder, they can save the day flavour-wise and be a thrifty way to make your fish go a little further, too.
