RECIPE: SMOKED SALMON CAKES

Given how much salmon appears in my diet nowadays (hint: quite a bit!), it’s hard to fathom that there was once a time when I wasn’t too keen on it. Not to mention other seafood items. I’ve said it before somewhere on this blog but yes, I was that person who cooked my sashimi on a grill when I visited Japan in 2010. Totally judging past me, what a waste! Anyway, I digress. Here’s a salmon recipe that’s good for breakfast, lunch or (and?) dinner time. A silky blend of potato filled with a punch of flavour from a generous heaping of smoked salmon, coated in a crispy panko crumb, and teamed with plenty of aromatics. I served mine with some salad for lunch but this could easily be subbed out for an egg if serving for breakfast.

SMOKED SALMON CAKES

INGREDIENTS

  • 2-3 large potatoes (I used 5 baby carisma potatoes totalling about 400g in weight)

  • 250g cold smoked salmon, shredded

  • 1/2 onion, finely chopped

  • 1/2 cup frozen peas

  • 1 tablespoon chopped dill, and extra to serve

  • 1/4 cup chopped parsley

  • 1 lemon (zest, and cut into wedges to serve)

  • 1 egg

  • 2 tablespoons dijon mustard

  • 2/3 cup panko crumbs

Sauce:

  • 2 tablespoons mayonnaise

  • 2 tablespoons greek yoghurt

  • 1/2 tablespoon capers, chopped

  • 1 tablespoon dijon mustard

  • herbs and onion (taken from above)

Vegetable or canola oil for shallow frying

Salad to serve

METHODS

  1. Steam or boil potatoes until tender. Place the potatoes into a large mixing bowl alongside the cold smoked salmon before mashing. This allows the heat from the potatoes to slightly cook the smoked salmon.

  2. To the potato and smoked salmon mixture, add in two-thirds of the onions, frozen peas, two-thirds of the chopped herbs, lemon zest, egg and 1 tablespoon mustard. Season with salt and pepper before mixing to combine.

  3. Using you hands, shape the mixture into patties and coat in panko crumbs. I shaped mine into 5 sizeable patties, but these can be made smaller if so desired. Cover and place in the fridge for at least 15 minutes.

  4. Prepare the sauce: combine the remaining herbs, onion and mustard with the mayonnaise, Greek yoghurt and capers. Season to taste.

  5. Following refrigeration, shallow fry the fish cakes over medium heat for 3-4 minutes on each side or until golden brown. Serve immediately with sauce, extra dill, lemon wedges and a side salad.

Enjoy!

CookMaggie Lamfood, food photography, photography, food blog, food blogger, Melbourne food blog, Melbourne food blogger, recipe, cook, cooking, homecooking, fish cakes, smoked salmon, salmon, salmon cakes, healthy, healthy food, healthy cooking, healthy eats, coronacooking