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This fishcake recipe isn't complicated and the flavour combination is worth the time spent. Serve for brunch, lunch or at a dinner party.
Per serving: 876kcals, 76g fat (45g saturated), 21.1g protein, 26.6g carbs, 5.6g sugar, 1g salt
If you can’t summon the will to smoke your own salmon or you’re short of time, you can buy good fish – I’d suggest smoked mackerel or haddock – from your local fishmonger or supermarket. If you do try the home smoking, be sure to work in a well ventilated area.
You can freeze the uncooked fishcakes and defrost fully before cooking.
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