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Recipe from Topfood
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30 min
2021-11-12-lhwpb4-fish-cutlets-from-cod-with-garnish-2021-08-27-10-10-22-utc
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Updated 18.04.2022
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!

Ingredients
servings

  • 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.

Nutrition facts per 100 g

  • Calories

    593 kcal

  • Protein

    46 g

  • Fat

    15 g

  • Carbohydrates

    63 g

Method

  • 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.

Bon Appetit!

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