Smoked Salmon Fish Cakes
These flavorful salmon fishcakes bring together creamy mashed potatoes, zesty mayonnaise, and succulent smoked salmon, creating a delightful dish that's perfect for any meal. Coated in crispy breadcrumbs and fried to golden-brown perfection, these fishcakes are then baked to a mouthwatering finish. Enjoy this delicious recipe with a side salad or your favorite dipping sauce for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 300g/10½oz potatoes
- 1 tbsp mayonnaise
- 1 large free-range egg
- splash of sweet chilli sauce
- 115g/4oz smoked salmon
- 2 tbsp capers
- 1 tbsp fresh dill
- 100ml/3½fl oz milk
- 50g/1¾oz dried breadcrumbs
- 2 tbsp sunflower oil
Instructions
- Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill.
- Shape the mixture into fishcakes.
- In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.
- Chill in the fridge until ready to cook.
- Preheat the oven to 160C/325F/Gas 3.
- Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 4 large fishcakes, or 6 smaller fishcakes
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