Smoked Salmon Fish Cakes
By Duchy Originals
Make your fish cakes with salmon caught in a sustainable way to ensure you’re doing your bit to protect our precious fish stocks.
This recipe is from the Duchy Originals Cookbook written by Johnny Acton and Nick Sandler with photography by Jonathan Gregson.
Tags
Filed under: Dinner, Lunch, Spring, Starter, Summer
Ingredients (serves 4 )
| For the fishcakes: | |
| 500g (18oz) | new potatoes, boiled for 30 minutes until slightly overcooked |
| 200g (7oz) | Duchy Selections Smoked Salmon |
| 3 | spring onions, chopped |
| 25g (1oz) | butter |
| good handful | chopped flat leaved parsley |
| 1 | large egg |
| For the dipping sauce: | |
| Small tub (142ml/5fl oz) | sour cream |
| Small bunch | chopped chives |
| Generous squeeze | lemon juice |
| Generous amount | freshly ground black pepper |
| A little | salt |
How to make 'Smoked Salmon Fish Cakes'
To make the dipping sauce, simply combine the ingredients in a large bowl.
To make the fish cakes, begin by mixing all the ingredients apart from the breadcrumbs in a large bowl and roughly mashing them together with a potato masher.
Using a tablespoon, divide the mixture into 16 golf-ball-sized lumps. Place the breadcrumbs in a bowl. Take each fishy ball and press it down into the breadcrumbs to coat it.
Heat the oil or butter over medium heat and shallow fry the fish cakes (in batches if necessary) until golden brown.
Serve with the dipping sauce.
