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Hot-smoked salmon fishcakes

Name: Hot-smoked salmon fishcakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 450g cooked mashed potato – leftover or ready-made (see tip); 200g hot-smoked salmon, flaked; Small bunch of fresh dill sprigs, finely chopped; Grated zest of 1 lemon; 100g dried breadcrumbs; Vegetable oil for frying

Published: 31 Dec 13
Updated: 18 Mar 24

Fishcakes make a simple yet satisfying supper, use hot-smoked salmon with mashed potato to make this quick, comforting meal.

Easy
January 2014

Test kitchen approved

Serves 4
Hands-on time 30 min, chilling 30 min

Fishcakes make a simple yet satisfying supper, use hot-smoked salmon with mashed potato to make this quick, comforting meal.

Nutrition: per serving

Calories: 369kcals
Fat: 18.2g (4.7g saturated)
Protein: 16.6g
Carbohydrates: 35.6g (1.7g sugars)
Fibre: 2.5g
Salt: 1.5g

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Ingredients

450g cooked mashed potato – leftover or ready-made (see tip)
200g hot-smoked salmon, flaked
Small bunch of fresh dill sprigs, finely chopped
Grated zest of 1 lemon
100g dried breadcrumbs
Vegetable oil for frying

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Method

Mix the mash with the fish, dill and lemon zest. Season.
Shape into 8 fishcakes, then put each one in turn in a shallow bowl filled with the breadcrumbs. Gently press the breadcrumbs into the fishcakes until evenly coated in a thin layer, then chill in a single layer for 30 minutes.
Heat a 1cm layer of oil in a large frying pan and, when shimmering, add the fishcakes, in batches if necessary, and fry for about 5 minutes on each side until golden and crisp on the outside, and piping hot in the centre. Drain on kitchen paper, then serve with a green salad and lemon wedges.

Recipe from January 2014 Issue

Nutrition

Nutrition: per serving

Calories: 369kcals
Fat: 18.2g (4.7g saturated)
Protein: 16.6g
Carbohydrates: 35.6g (1.7g sugars)
Fibre: 2.5g
Salt: 1.5g

delicious. tips

If you buy ready-made mash, look out for stiff, floury stuff – if it’s too creamy the fishcakes might fall apart. If your mash is wet, add 1-2 tbsp plain flour.
Fry, cool and then freeze on a tray until solid. Put in a freezer bag and keep for up to 2 months. Reheat from frozen in a 180°C/ fan160°C/ gas 4 oven for 25-30 minutes until cooked.