Hot-smoked salmon fish cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 3 medium (about 550g) potatoes
- ½ lemonzested and juiced
- 2 spring onionsfinely chopped
- chopped to make 1 tbsp dill
- 2 skinless hot-smoked salmon filletsflaked
- 2 tbsp plain flour
- olive oil
- 50g rocket leaves
- 2 tsp capersrinsed
- 1 shallotfinely chopped
Nutrition:
- kcal593
- fat15.5g
- saturates3.3g
- carbs63.9g
- fibre6.3g
- protein46.3g
- salt3.4g
Method
step 1
Microwave the potatoes for 8-10 minutes, until tender, then halve and scoop the flesh out into a bowl. Discard the skins. Mash with some seasoning. Add the lemon zest, spring onions, dill and the hot-smoked salmon.
step 2
Season well and shape into 4 fishcakes. Dust them in the flour, and fry in a non-stick pan in a drizzle of olive oil for 5 minutes on each side until golden and hot throughout.
step 3
Put the rocket, capers and shallot in a bowl. Add the lemon juice, a good drizzle of oil and season. Toss and serve with the hot salmon cakes.
