Smoked Salmon Recipe
This smoked salmon recipe is to make fish cakes. They can be made in advance and kept in the fridge until you're ready to cook them. You don't need a lot of salmon - about 1 oz (25g) per fish cake - so if you're making them for 4 people, then you will need about 8 oz (225g). Supermarkets often have smoked salmon offcuts at bargain prices - the last pack I bought was 100g for 88 pence (sliced salmon was at least £1.99 for the same amount). So it's as cheap as minced (ground) beef or canned fish. These would make an excellent fish appetizer or with the addition of some buttered vegetables or brown bread and butter, they would make a great tea. Smoked Salmon Fish Cakes Boil the potatoes until they are just tender. Drain them, allow to cool ntilyou can handle them, then grate them into a large bowl. Chop the salmon into small pieces and add it to the potato. Snip the chives into the potato and season with a few twists of black pepper. Mix thoroughly together with enough of the beaten egg to bind the mixture. Shape into 8 rounds then pop into the fridge to chill for a couple of hours. Heat the oil and butter in a pan. Fry the cakes over a low heat for about 5 minutes each side until heated through and golden. Serve two per portion with some soured cream and a lemon wedge. Add salad leaves for a fish appetizer or buttered vegetables for a main course.
Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease
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