Olive Magazine
Smoked Salmon Cakes Recipe

Hot-smoked salmon fish cakes

Published: March 4, 2016 at 2:47 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal593
fat15.5g
saturates3.3g
carbs63.9g
fibre6.3g
protein46.3g
salt3.4g
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Try these smoked salmon fish cakes, then check out more salmon recipes such as our asparagus and salmon parcels and healthy fish cakes.

Ingredients

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

Check out more of our

Soy and Ginger Salmon Recipe
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