Hot-smoked salmon fishcakes and green salad
- May 2018
- Serves 2
- Hands-on time 25 min, oven time 15-20 min, plus chilling
These hot-smoked salmon fishcakes have all the yum-factor of a classic smoked fish patty, with less fat and far fewer calories.
Revamp the humble British fishcake with these crispy Vietnamese fishcakes.
- Dairy-free recipes
- 8.7g (1.8g saturated)
- 41.2g (12.4g sugars)
- 200g sweet potato, diced
- Olive oil for frying and drizzling
- 2 banana shallots, finely chopped
- Handful fresh dill, finely chopped
- Bunch spring onions, finely chopped
- 150g hot-smoked salmon, flaked (skin discarded)
- 40g fresh breadcrumbs
- Spray olive oil
- 2 baby gem lettuces, leaves shredded
- ½ cucumber, cut into half moons
- Juice ½ lemon, plus wedges
- Bring a pan of salted water to the boil and add the sweet potato. Boil for 10 minutes or until soft when tested with the tip of a dinner knife. Drain thoroughly, then put back in the pan and leave to steam dry for a few minutes. Mash until smooth.
- Meanwhile, heat a drizzle of olive oil in a non-stick frying pan over a low-medium heat. Fry the shallots for 6-8 minutes until softened. Mix into the sweet potato mash with the dill and half the spring onions. Gently mix in the hot-smoked salmon, trying not to break up the flesh.
- With wet hands, shape the mixture into 2 large fishcakes. Scatter the breadcrumbs on a shallow plate or in a baking tray, then put the fishcakes on top and use your hands to coat them all over with the breadcrumbs, patting down to get an even covering. Put on a plate, cover with cling film and chill for 15 minutes in the fridge.
- Heat the oven to 200°C/180°C fan/gas 6. Put the fishcakes on a baking sheet lined with non-stick baking paper and spray a few times with the oil on both sides. Bake for 15-20 minutes until lightly golden and piping hot throughout.
- Meanwhile, mix the remaining spring onions in a bowl with the lettuce and cucumber, season with salt and pepper and drizzle with a little olive oil and a generous squeeze of lemon juice. Serve the fishcakes and salad with extra lemon wedges for squeezing.
We used mashed sweet potato to hold the fishcakes together, and increased the ratio of fish to potato. We baked the fishcakes rather than frying them.
Make the fishcakes up to 24 hours ahead, cover and chill until ready to bake. Or freeze on a baking tray,then pack in freezer bags for up to 1 month. Defrost, then cook as in the recipe.
Rate & review
Or, how about...?
Home-salted cod fishcakes with salsa verde mayonnaise
Crisp, golden and served with a creamy salsa verde – this Debbie Major fishcake recipe...