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This first smoked salmon recipe is for making luxurious fish cakes. There are links for many more at the bottom of the page.
These fish cakes 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.
1 1/2 lbs (600g) new potatoes
200g smoked salmon
1 egg - beaten
Fresh ground black pepper
2 oz (50g) butter
2 tablespoons olive oil
soured cream to top
fresh salad leaves to garnish
Boil the potatoes until they are just tender.
Drain them, allow to cool until you 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.
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By Liz Alderson, Mar 26, 2016
A very tasty variation on fish cakes. Smoked Salmon is often available in small pieces, the trimmings left when a whole side is being sliced. These are relatively inexpensive and are great for making pates, fish cakes and quiches. You get all the taste for less than half the price.
Prep Time: 10 minutes
Cook time: 10 minutes
Main Ingredient: smoked salmon, potato, egg