Hot Smoked Salmon Fish Cakes
Level
Easy
Time
40 Min
Serves
4
Ingredients
- potatoes 3 medium (about 550g)
- lemon ½, zested and juiced
- spring onions 2, finely chopped
- dill chopped to make 1 tbsp
- skinless Belahaven Smokehouse hot-smoked salmon fillets 2, flaked
- plain flour 2 tbsp
- olive oil
- rocket leaves 50g
- capers 2 tsp, rinsed
- shallot 1, finely chopped
Instructions
- 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.
Recipe from Olive Magazine
More Recipes
Smoked Trout Dip
Level Easy Time 15MinServes 4Ingredients 160g mascarpone 60ml double cream 60ml lemon juice 2 Tbsp chopped dill 1 spring onion, finely chopped 200g smoked trout, flaked* Sea salt and cracked black pepper Instructions Mix the mascarpone, double cream, lemon juice, dill...
Crab Tagliatelle Pasta
Level Easy Time 15MinServes 2Ingredients 150g crab meat Juice and zest of 2 limes Juice of 1 lemon 1 clove garlic, crushed 1 small bunch of parsley, chopped 2 spring onions, finely sliced 1 small red chilli, finely chopped 1 tspn sea salt Freshly ground black pepper...
Hot Smoked Salmon Chowder
Level Easy Time 30MinServes 4 Ingredients 2 tbsp Scottish rapeseed oil 1 small square of butter 1 small leek, washed and chopped 1 small onion, finely chopped 2 small cans sweetcorn 3 large potatoes, peeled and diced 200g pack of Hot Smoked Salmon pieces 250ml of...
Follow us on social...