Smoked Salmon Cakes Recipe

Hot-smoked salmon fish cakes

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

Published: March 4, 2016 at 2:47 PM

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Serves 2

Easy

Total time: 30 mins

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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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Alternatives

Complete the dish

Try these smoked salmon fish cakes, then check out more salmon recipes such as our asparagus and salmon parcels and healthy fish cakes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal593
fat15.5g
saturates3.3g
carbs63.9g
fibre6.3g
protein46.3g
salt3.4g

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 salmon recipes...

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