Quick smoked salmon and dill fishcakes with chicory

Name: Quick smoked salmon and dill fishcakes with chicory
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 120g pack smoked salmon trimmings; 200g Tesco Finest Horseradish Mash (500g pack), or similar; Bunch each of fresh dill and parsley, chopped; 4 cornichons, diced; Grated zest and juice of; ½ lemon, plus extra for wedges; 4 tbsp olive oil; Plain flour for dusting; Pack of 2 chicory

Published: 23 May 16
Updated: 18 Mar 24

Test kitchen approved

For when you’re in need of comfort food fast – this shortcut fishcake recipe uses pre-made mash and smoked salmon trimmings to make an effortless midweek meal.

Serves 2
Hands-on 10 min, oven time 10 min, plus chilling

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Ingredients

120g pack smoked salmon trimmings
200g Tesco Finest Horseradish Mash (500g pack), or similar
Bunch each of fresh dill and parsley, chopped
4 cornichons, diced
Grated zest and juice of
½ lemon, plus extra for wedges
4 tbsp olive oil
Plain flour for dusting
Pack of 2 chicory

Method

In a bowl, gently mix the salmon, mash, half the chopped herbs, the cornichons, lemon zest and plenty of pepper. Shape into 4 small patties, then chill on a plate for half an hour. Meanwhile, whisk the lemon juice with 3 tbsp of the olive oil, season and set aside.
Heat the remaining oil in a large frying pan over a medium heat. Dust the fishcakes well with flour, then fry for 3-4 minutes on each side until crisp and cooked through.
Halve each chicory lengthways, remove the thick stalk end, then slice finely. Toss with the lemon dressing and the remaining herbs, then serve alongside the fishcakes with lemon wedges.

Recipe from June 2012 Issue

delicious. tips

Next time use a different mix of smoked and unsmoked fish, such as sustainable haddock or coley.
The uncooked fishcakes between sheets of baking paper in an airtight container for up to 1 month. Defrost overnight in the fridge and continue with the recipe.

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