Smoked Salmon Fishcakes
Delicious fishcakes with the added tang of smoked salmon
Preparation Time 30 minutes plus at least 1 hour to chill. 10 Minutes to fry
Can be cooked a little in advance and then warmed in an oven on baking parchment for about 20-30 minutes at 180 degrees just before serving
1. Remove the skin from the fresh salmon fillets and place in a shallow pan with the dill. Just cover with white wine or water. Bring to a very gentle simmer, cover and poach for 2-3 minutes. Flake the flesh into a bowl with the potato and allow to cool.
2. Mix the smoked salmon, spring onions and Spanish onion into the cooled mixture along with the lemon juice and salt and pepper to taste.
3. Shape the mixture into small flat patties and dust with flour. Dip into the egg, followed by breadcrumbs. Cover and refrigerate for at least 1 hour to firm.
4. When ready to serve, heat the oil in frying pan and shallow-fry the fishcakes until golden. Turn them over to cook both sides.
5. Serve with a salad garnish and the sweet chilli dipping sauce.
300g fresh salmon fillets, boneless.
600g potatoes, boiled and mashed with a little butter.
200g smoked salmon, chopped.
1 spring onion, finely chopped.½ Spanish onion, finely chopped.
Juice of ½ lemon.
2 tsp chopped dill.
Flour, for coating.
2 eggs, beaten.
3 thick slices of bread made into breadcrumbs.
Oil for frying
Salad leaves, spring onions, red pepper & cucumber to garnish
Sweet chilli sauce, to serve.