Mini Fish Cakes with Smoked Salmon and Lemon

Mini Fish Cakes with Smoked Salmon and Lemon

Mini Fish Cakes with Smoked Salmon and Lemon

Prep Time
20 Minutes
Cook Time
20 Minutes
Ingredients
10
Servings
Makes 12
These delicate smoked salmon fish cakes make an attractive starter or party canapes.
Ingredients
  • 450 gram (14 ounce) or 2 large baking potatoes, peeled

  • 4 teaspoon Fish Seasoning

  • 200 gram (7 ounce) smoked salmon trimmings

  • 1 tablespoons lemon juice

  • 1 egg yolk

  • 3 tablespoons flour

  • 1 tablespoons coarsely ground pepper

  • 1 tablespoons olive oil

  • 200 gram (7 ounce) cream cheese

  • 1 tablespoons Dried Dill

Key Products
Fish Seasoning

Product Information

£ 2.30/unit,55g
Dried Dill

Product Information

£ 2.00/unit,10g

Instructions

  • 1 Boil the potatoes in salted water for 10-15 minutes until tender, drain the water and mash.
  • 2 Allow to cool then add the Fish Seasoning. Mix in 150g of the salmon, the lemon juice and the egg yolk.
  • 3 Shape the mixture into small rounds. Combine the flour with the pepper and use to dust each cake.
  • 4 Heat the oil in the pan and fry each cake on a medium heat for 2-3 minutes on each side.
  • 5 Remove the cakes from the pan and place on a piece of kitchen towel. Mix the dill with the cream cheese and spoon a small amount on the top of each fish cake. Garnish with a strip of smoked salmon.
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