Rustic Smoked Salmon Fishcakes. Check Out Smoked Salmon On eBay. Fill Your Cart With Color Today! Try the taste of the wild. You can't go wrong with wild caught salmon and seafood. Rustic Smoked Salmon Fishcakes Clair Clark - Coriander & Lime Scotland.

Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. You can have Rustic Smoked Salmon Fishcakes using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Rustic Smoked Salmon Fishcakes

It's 2 of Cooked Smoked Salmon Fillets.
Prepare 1 cup of Fresh Parsley.
Prepare 1 of Chopped Red Onion.
Prepare 1/4 cup of Butter (for mash).
It's 1/4 of Plain Flour.
Prepare 1/2 cup of Breadcrumbs.
You need Knob of Butter (for mash).
Prepare 3 tbsp of Olive Oil.
It's 8 of medium sized Potatoes.
You need of 1/4 Cream, preferably double cream.

Home » Fish Recipes » Smoked Salmon and Mackerel Fishcakes. They're a great way to use up leftover mash from dinner the night before. Topped with a poached egg and a fresh salad on the side, they make a great brunch or lunch. With no breadcrumbing and messy bowls of egg to contend with, they are hassle-free and perfect for a busy weeknight.

Rustic Smoked Salmon Fishcakes instructions

Boil the peeled potatoes until soft. Drain the water. Add a knob of butter and the cream to mixture and mash vigorously until smooth, fluffy with no lumps. Pop in the red onions and parsley, mix through the mash..
In a separate bowl you’ll have already flaked the cooked salmon with a fork. Add the flakes salmon to the mashed potatoes and fork it through evenly..
Then scoop out a palmful of the potatoes mixture. Place on surface and shape into a thick, round Pattie. Then coat with flour, followed by the breadcrumbs. Place on a non stick baking tray and pop it in the oven at 180 degrees (fan assisted) for about 30-35 minutes or until almost crispy and golden..
You can serve this with a fresh green salad or a veg of your choice!.

Our generous fishcakes have turned out to be a best seller, which should really be no surprise. The secret of a good fishcake is the quality of the ingredients and ours are made from our own fresh ingredients including our own smoked haddock and smoked salmon with absolutely no artificial, flavours or colours. Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well. Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly. Divide mixture into eight portions and form into balls.