- 4 large redskin potatoes, peeled and cut into even pieces
- 20g butter
- 500g fresh salmon fillet, skinned
- 600g smoked salmon, diced
- 2 bunches spring onions, trimmed and finely chopped
- 2 tbsp finely chopped fresh parsley
- 2-3 tbsp plain flour
- 2 medium free-range eggs, beaten
- 200g fresh white breadcrumbs
- 3 tbsp sunflower oil
- 4 tbsp finely chopped fresh dill
- 200ml crème fraiche
- Salt and freshly ground black pepper
- Lemon wedges and sprigs of parsley, to garnish
How to make smoked salmon fish cakes1. Cook the potatoes in a large pan of boiling water until tender. Drain well then return to the pan and mash with the butter until smooth. Set aside.
2. Put the salmon in a shallow pan and cover with cold water. Bring to a simmer then remove from the heat and leave to cool. When cold, drain the salmon and flake into chunky pieces, taking care to remove any bones.
3. Put the salmon in a large bowl and add the mashed potatoes, spring onions and parsley. Mix together then add seasoning to taste and mix once more. Form the salmon mixture into eight balls and flatten into thick fish cakes.
4. Put the flour, beaten eggs and breadcrumbs into separate bowls. Dip each fish cake first in flour until lightly coated, then egg and finally breadcrumbs. Chill for 20 minutes. Preheat the oven to 200°C/Gas 6.
5. Heat the oil in a large frying pan and fry the fish cakes two at a time until golden brown, turning once. Transfer to a baking tray and place in the centre of the oven. Cook for a further 20-25 minutes until hot throughout. Mix the dill and crème fraiche.
6. Serve the fishcakes with the dill sauce and freshly cooked chips if liked. Garnish with lemon wedges and fresh parsley sprigs.