Hot-smoked salmon fishcakes

Hot-smoked salmon fishcakes
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
369kcals
Fat
18.2g (4.7g saturated)
Protein
16.6g
Carbohydrates
35.6g (1.7g sugars)
Fibre
2.5g
Salt
1.5g
Calories
369kcals
Fat
18.2g (4.7g saturated)
Protein
16.6g
Carbohydrates
35.6g (1.7g sugars)
Fibre
2.5g
Salt
1.5g

Ingredients

  • 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

Method

  1. Mix the mash with the fish, dill and lemon zest. Season.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

  2. 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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4.4 votes

Reviews

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  1. So disappointed. Probably the first delicious recipe in 4 years that’s been a total disaster. They utterly disintegrated in the pan – used dry mash and everything.

    1. Sorry these didn’t work for you – we promise they were very thoroughly tested. Did you add the extra flour as specified in the
      tip when the first one fell apart? Mash varies hugely and can look dry when cold but then fall apart when hot. Also, it’s really important to chill them before cooking as this really helps them hold together.

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