Hot Smoked Salmon Fish Cakes




40 Min




    • 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


    • 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

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