Tea-smoked salmon and coconut fishcakes with lemon hollandaise
- August 2010
- Serves 6
- Takes 20 min to make, 45-50 min to cook, plus curing and cooling
This fishcake recipe isn’t complicated and the flavour combination is worth the time spent. Serve for brunch, lunch or at a dinner party.
- 76g (45g saturated)
- 26.6g (5.6g sugar)
If you can’t summon the will to smoke your own salmon or you’re short of time, you can buy good fish – I’d suggest smoked mackerel or haddock – from your local fishmonger or supermarket. If you do try the home smoking, be sure to work in a well ventilated area.
You can freeze the uncooked fishcakes and defrost fully before cooking.
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