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Home Recipe Smoked Salmon Fish Cakes

Smoked Salmon Fish Cakes

A wholesome dish that is easy to make
  • Prep time / Cooking Time – 30mins
  • Serves – 2
ss fishcakes

  •  3 medium potatoes (about 550g)
  • ½ lemon, zested and juiced
  •  2 spring onions, finely chopped
  • dill chopped to make 1 tbsp
  • 4 slices of Quinlan’s smoked salmon
  •  2 tbsp of plain flour
  • olive oil
  •  50g rocket leaves
  •  2 tsp capers, rinsed
  • 1 shallot, finely chopped

  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.
  2. Add the lemon zest, spring onions, dill and the hot-smoked salmon.
  3. Season well and shape into 4 fishcakes.
  4. 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.
  5. Put the rocket, capers and shallot in a bowl. Add the lemon juice, a good drizzle of oil and season.
  6. Toss and serve with the hot salmon cakes