Clodagh McKenna's salmon fishcakes with fresh horseradish cream

This week I am launching my new cookbook, Clodagh’s Suppers. The first section is about preparation, including some beautiful tablescapes to give you ideas on how to turn your table into a visually spectacular setting. The second section focuses on the menu and recipes. Lastly, there is a chapter on cocktails and nibbles as well as treats for after supper, such as my chocolate, rosewater and pistachio florentines.

Creating that magical supper is so much fun and will fill your home with special memories. One delicious pot of homemade food is much more special than three courses of shop-bought ready meals. Keep it simple and cook the dishes you love the most. Candles lit, playlist on, table laid, food ready — all that’s left is to make yourself one of my delicious cocktails and let it be a night to remember, because that’s what life is all about.

I call it a supper rather than a dinner and you may wonder what the difference is. For me a supper is relaxed and informal — a delicious loaf of my rosemary Clodagh Bread on a wooden board in the centre of the table, with hands diving in to tear chunks off to dip in a seasonal soup such as my smoked haddock and corn chowder, followed by these salmon fish cakes with horseradish cream.

You can make them a day ahead, and they also freeze very well. Fresh horseradish cream is a delicious peppery combo with the salmon cakes.

Salmon fishcakes with fresh horseradish cream

Serves: 4

Preparation time: 15 mins

Cooking time: 10 mins

Ingredients

• 400g floury potatoes, cooked and mashed

• 400g salmon, poached and flaked

• 2 spring onions, finely chopped

• 2 tsp capers

• 1 tbsp fresh dill, finely chopped

• Juice and zest of ½ lemon

• 50g butter

• For the horseradish cream

• 100ml crème fraîche

• 1 tbsp fresh horseradish, grated

• Juice and zest of ½ lemon

• 1 dstsp flat leaf parsley, finely chopped

• sea salt and freshly ground black pepper

• 1 lemon, cut into wedges to serve

Method

1. Preheat the oven to 180C.

2. Place all the ingredients for the fishcakes in a large bowl and season with salt and pepper. Mix until well combined. Divide the mixture into four equally sized balls and shape into patties.

3. Place a frying pan over a medium heat and melt the butter. Brown the fishcakes on both sides then place in the preheated oven for 10 minutes.

4. Mix the ingredients for the horseradish cream in a small bowl and season with salt and pepper.

5. Place the cooked fishcakes on four warmed plates with a spoon of the horseradish cream and a wedge of lemon.

Follow Clodagh on Instagram @clodagh_mckenna and buy her new book Clodagh's Suppers: Suppers to celebrate the seasons here.