Hot-smoked salmon fish cakes

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Cooking time: 30 min

Servings 2

These hot-smoked salmon cakes are quick and easy to make, perfect for a midweek meal. You could make double portion and freeze some for later. Try it!

Potatoes

3 pcs.
Lemon, zested and juiced

pcs.
Spring onions, finely chopped

2 pcs.
Dill chopped

1 tbsp.
Skinless hot-smoked salmon fillets, flaked

2 pcs.
Plain flour

2 tbsp.
Olive oil

for frying
Rocket leaves

tbsp.
Capers, rinsed

2 tsp.
Shallot, finely chopped

1 pcs.

Calories

593 kcal
Protein

46 g
Fat

15 g
Carbohydrates

63 g

Microwave the potatoes for 8-10 minutes, until tender, then halve and scoop the flesh out into a bowl. Discard the skins. Mash with some seasoning. Add the lemon zest, spring onions, dill and the hot-smoked salmon.
Season well and shape into fishcakes. Dust them in the flour, and fry in a non-stick pan in a drizzle of olive oil for 5 minutes on each side until golden and hot throughout.
Put the rocket, capers and shallot in a bowl. Add the lemon juice, a good drizzle of oil and season. Toss and serve with the hot salmon cakes.