Smoked salmon, prawn and dill fishcakes

Ingredients

450g cooked mashed potato, you could use shop-bought to save time
200g smoked salmon, shredded
150g cooked, peeled king prawns, roughly chopped
3 spring onions, sliced
A small bunch of fresh dill sprigs, chopped
2 tbsp olive oil
Green salad and lemon wedges to serve

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Method

Mix the mashed potato with the smoked salmon, prawns, spring onions and dill. Season well.
With floured hands, shape the mixture into 10 flat cakes and dust lightly with plain flour.
Heat the olive oil in a frying pan and fry each fishcake for 3 minutes on each side until golden.

Serve immediately with a simply dressed green salad and lemon wedges.

Recipe from September 2012 Issue

Nutrition

Nutrition: per serving

Calories: 94kcals
Fat: 4.3g (0.5g saturated)
Protein: 7.7g
Carbohydrates: 5.2g (0.1g sugars)
Fibre: 0.1g
Salt: 0.9g

Buy ingredients online

Published: 31 Aug 12
Updated: 18 Mar 24

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leza charters says:

2nd Jul 2018 at 5:29 pm

I made these but instead of smoked salmon I used smoked haddock, they were nice but i had to add a lot of flour as it was still gooy, good job though maybe take prawns out next time and add the mixed fish pack.

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