Quick smoked salmon and dill fishcakes with chicory
- June 2012
- 120g pack smoked salmon trimmings
- 200g Tesco Finest Horseradish Mash (500g pack), or similar
- Bunch each of fresh dill and parsley, chopped
- 4 cornichons, diced
- Grated zest and juice of
- ½ lemon, plus extra for wedges
- 4 tbsp olive oil
- Plain flour for dusting
- Pack of 2 chicory
- In a bowl, gently mix the salmon, mash, half the chopped herbs, the cornichons, lemon zest and plenty of pepper. Shape into 4 small patties, then chill on a plate for half an hour. Meanwhile, whisk the lemon juice with 3 tbsp of the olive oil, season and set aside.
- Heat the remaining oil in a large frying pan over a medium heat. Dust the fishcakes well with flour, then fry for 3-4 minutes on each side until crisp and cooked through.
- Halve each chicory lengthways, remove the thick stalk end, then slice finely. Toss with the lemon dressing and the remaining herbs, then serve alongside the fishcakes with lemon wedges.
Next time use a different mix of smoked and unsmoked fish, such as sustainable haddock or coley.
The uncooked fishcakes between sheets of baking paper in an airtight container for up to 1 month. Defrost overnight in the fridge and continue with the recipe.
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