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Smoked salmon fish cakes

Recipe from: 10 February 2011

Ingredients 9
Servings 6
Time 20 mins


  • 400
    white fish fillets, steamed and flaked into large pieces
  • mashed potato from 3 to 4 medium sized potatoes
  • 100
    small fillet hot smoked salmon, flaked into large chunks
  • 4
    small gerkins roughly chopped
  • 1/2
    mix of soft green herbs such as chives and basil roughly chopped
  • whole grain mustard
  • 2
  • breadcrumbs
  • salt & pepper


5 mins

Combine the chopped herbs, gherkins, a tablespoon of mustard and the mash. The mash must be fairly stiff. Stir in a whisked egg. Season. Gently fold half of the chunks of fish into the mash. When well combined fold in the other half. The idea is to keep some chunks fairly large. Form into cakes.

Dip cakes in the last whisked egg. Then into the breadcrumbs. Bake at 180c untill golden or shallow fry.

For the salsa:

Gather a bunch each of parsley, basil and mint (stalks removed), 2 garlic cloves crushed, a tablespoon whole grain mustard, 8 anchovy fillets, 3 tablespoons capers, squeeze of lemon juice or a few cherry tomatoes, olive oil.

Pulse everything except oil and  lemon juice with a stick blender or use a food processor.

Pour a thin stream of olive oil in until the mixture is thickish and glossy. Add lemon juice. Season to taste.

Reprinted with permission of Forage.
To visit Forage’s blog, click here.


Read more on: fish/seafood


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