Hot-smoked salmon fishcakes and green salad
- Portion size: Serves 2
- Hands-on time 25 min, oven time 15-20 min, plus chilling
- Difficulty: easy
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.
Ingredients
- 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
Method
- 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.
Nutrition
- 367kcals Calories
- 8.7g (1.8g saturated) Fat
- 23.6g Protein
- 41.2g (12.4g sugars) Carbs
- 5.1g Fibre
- 1.9g Salt
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