Hot-smoked salmon fishcakes recipe video

We’ve used a few simple shortcuts so you can easily make these smoked salmon fishcakes on a weeknight. Get the full recipe here.

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Salmon fishcakes:

Put all the ingredients, apart from the breadcrumbs and oil, into a large bowl, season, then gently mix. Use your hands to bring the mixture together, then mould into 4 patties.
Tip the breadcrumbs into a medium bowl, then add the patties to coat.
Pour the vegetable oil into a medium frying pan to a depth of 1-2cm and set over a medium-high heat. When the oil starts to shimmer, gently drop in the fish cakes. Fry for 2 minutes on each side until crisp, then remove with a fish slice and place on kitchen paper to soak up any excess oil. Serve with a squeeze of lemon juice and a leafy green salad.

If you like the sound of this, you’ll love our cod, prawn, pea and rocket fishcakes.