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
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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.
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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.
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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
