Smoked salmon and dill fishcakes with chicory
- June 2012
- Serves 2
- Hands-on 10 min, oven time 10 min, plus chilling
For when you’re in need of comfort food fast – this shortcut fishcake recipe uses pre-made mash and smoked salmon trimmings to make an effortless midweek meal.
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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