Hot-smoked salmon cakes

Name: Hot-smoked salmon cakes
Total time: 30 min
Yield: serves 2
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

30 minutes
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

March 4, 2016 at 2:47 pm

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.