Description
A flavorful and satisfying salmon fish cake made with mashed potatoes that would be perfect for a main dish or as an appetizer.
Ingredients
Units
Scale
- 250g/8 oz or four medium sized potatoes, cooked and mashed
- 250g/1/2 lb smoked salmon, cooked, skinned, and flaked
- 250g/1/2 lb fresh salmon, cooked, skinned, and flaked
- few drop Tabasco sauce
- Juice of 1 lemon
- 2TB finely chopped parsley
- 1 large egg yolk, beaten
- plain flour
- 2 large eggs, beaten
- Plain white bread crumbs
- olive oil
- salt and pepper
Instructions
- Cook and mash the potatoes and set aside allowing them to cool.
- In the meantime, pan-fry the salmon filets. When finished, flake the salmon meat off the skin. Allow to cool.
- Once cooled, mix together the mashed potatoes, salmon, the Tabasco, lemon, and parsley. Season with salt and pepper.
- Knead in the beaten egg yolk to bind.
- Lightly flour a flat surface and form the mixture into cakes. Allow them to refrigerate for about 15 minutes. In the meantime, preheat the oven to 150C/300F
- Dip the cakes into the beaten egg and then coat with breadcrumbs.
- Heat the olive oil in a pan over medium-low heat. Once heated, brown all sides of each cake–about 2 minutes per side.
- Then bake the cakes in the oven for about 8 minutes or until heated all the way through.
- Garnish with lemon wedges and serve.
- Get Loaded!
Notes
- If you make these with half smoked, half fresh fish the smoky flavor will be more subtle and that fresh fish flavor will come through.
- Feel free to mix and match or even substitute any other fish that you’d prefer like cod, haddock, or smoked trout.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Irish
Nutrition
- Serving Size: 1 salmon cake
- Calories: 180