Hot-smoked salmon fishcakes
- January 2014
- Serves 4
- Hands-on time 30 min, chilling 30 min
Fishcakes make a simple yet satisfying supper, use hot-smoked salmon with mashed potato to make this quick, comforting meal.
- 18.2g (4.7g saturated)
- 35.6g (1.7g sugars)
- 450g cooked mashed potato – leftover or ready-made (see tip)
- 200g hot-smoked salmon, flaked
- Small bunch of fresh dill sprigs, finely chopped
- Grated zest of 1 lemon
- 100g dried breadcrumbs
- Vegetable oil for frying
- Mix the mash with the fish, dill and lemon zest. Season.
- Shape into 8 fishcakes, then put each one in turn in a shallow bowl filled with the breadcrumbs. Gently press the breadcrumbs into the fishcakes until evenly coated in a thin layer, then chill in a single layer for 30 minutes.
- Heat a 1cm layer of oil in a large frying pan and, when shimmering, add the fishcakes, in batches if necessary, and fry for about 5 minutes on each side until golden and crisp on the outside, and piping hot in the centre. Drain on kitchen paper, then serve with a green salad and lemon wedges.
If you buy ready-made mash, look out for stiff, floury stuff – if it’s too creamy the fishcakes might fall apart. If your mash is wet, add 1-2 tbsp plain flour.
Fry, cool and then freeze on a tray until solid. Put in a freezer bag and keep for up to 2 months. Reheat from frozen in a 180°C/ fan160°C/ gas 4 oven for 25-30 minutes until cooked.
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