21870

Hot-smoked salmon cakes

  • serves 2
  • A little effort

These hot-smoked salmon cakes are quick and easy to make, perfect for a midweek meal. You could make double and freeze some for later

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Ingredients

  • potatoes 3 medium (about 550g)
  • lemon ½, zested and juiced
  • spring onions 2, finely chopped
  • dill chopped to make 1 tbsp
  • skinless hot-smoked salmon fillets 2, flaked
  • plain flour 2 tbsp
  • olive oil
  • rocket leaves 50g
  • capers 2 tsp, rinsed
  • shallot 1, finely chopped

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.

Nutritional Information

  • Kcals 593
  • Fat 15.5g
  • Saturates 3.3g
  • Carbs 63.9g
  • Fibre 6.3g
  • Protein 46.3g
  • Salt 3.4g
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