English salmon cake

Firstly, let's remove the fish skin. Video tutorial on removing fish skin: https://v.qq.com/x/page/p0385xpaf3a.html As shown in the video, the principle is to use the toughness of fish skin (especially salmon skin) to separate it with a sharp knife.

2. Unlike Chinese style fish cakes, English style fish cakes emphasize the texture of the fish meat itself. Therefore, during the cutting process, there is no need to chop it into mud, just slightly cut it into small pieces.

3. Cut into small pieces and chop slightly with a knife

4. It is obvious that you can see fish meat one by one.

5. We transfer the fish meat to a bowl,

6. Add quinoa, half oats (1/4 cup), mustard, mayonnaise, bell pepper powder, salt, and pepper. Wasabi flavored mayonnaise can also be used here instead of mustard and mayonnaise. The amount of Wasabi depends on each person's preference.

7. Mix all the materials by hand and knead them into a ball shape. Since I plan to make a big fish cake, it's a ball. If you prefer smaller sizes, you can divide them into 2-3.

8. Sprinkle a handful of oats on a large plate.

9. Place the salmon balls in the center of the oats, then slowly press them flat in all directions so that the fish cake can adhere evenly to the oats.

10. Sprinkle the remaining oats on the front of the fish cake and gently press it with your hand to evenly adhere to the surface of the fish cake. Then evenly spread the scattered oats around the fish cake.

After production, seal with plastic wrap and freeze in the refrigerator for 30 minutes. The purpose of this process is twofold: firstly, to make the meat firmer, and secondly, to enable oats to absorb water more effectively.