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Smoked Salmon Fishcakes

Recipe Information

Ingredients

• 100g Ardtaraig Smoked Salmon Trimmings
• 500g white fish fillets
• 750g potatoes
• 50g butter
• Salt and ground pepper
• 1-tablespoon fresh dill
• 1 egg
• 125g breadcrumbs
• Vegetable oil for frying

Method

Peel and cook potatoes in pan of boiling salted water until just soft and drain. Dot fish with a little butter, lightly season with salt and pepper and grill for 2 - 4 minutes. Allow fish to cool and then flake and remove any bones. Mash potatoes with a little butter adding Dill, fish flakes, smoked salmon and more seasoning if required. Chill mixture for an hour (or overnight).

When ready to cook, shape mixture into cakes or rissoles, dip into beaten egg and roll in breadcrumbs. Heat oil in pan and fry the fish cakes for 2 - 3 minutes on each side until crisp, lightly brown and hot right through. Serve with a mixed fresh salad.

Makes 8 - 10 fish cakes.