Smoked salmon fish cake recipe
Plenty of people have a jar of horseradish sauce in the fridge for roast meats but not so many know it’s a great flavour to match with smoked fish – as this recipe demonstrates beautifully. Serve with a green salad or rocket.
Tip: Make a double batch and when the patties are ready, put them on a disc of baking parchment, then into a freezer bag or container to freeze. Thaw for 12 hours in the fridge then cook as in step 5.
Ingredients
For the mayonnaise- 1 tbsp capers (optional)
- 2 tbsp gherkins or cornichons, chopped (optional)
- 1 small clove of garlic, grated or finely chopped
- 0.5 lemon (zest and juice)
- 8 tbsp mayonnaise
- 800 g potatoes (Maris Piper or King Edward), peeled and cut into chunks
- 1 pinch salt and freshly ground black pepper
- 200 g smoked salmon, cut into pieces
- 200 g smoked mackerel
- 1 tbsp chopped dill, parsley or chives
- 4 tbsp horseradish sauce
- 6 spring onions, chopped
- 1 lemon (zest only)
- 2 eggs, beaten
- 40 g flour
- 100 g breadcrumbs or toasted breadcrumbs
- 3 tbsp oil
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Boil the potatoes in salted water and once tender, drain them well. Roughly mash them – they don’t have to be smooth.
- Place the mash in a bowl, add the salmon and flake in the mackerel. Add the herbs, horseradish, spring onions and lemon zest, setting aside a little zest to garnish. Season with salt and pepper.
- Mix everything together, taking care not to break up the mackerel too much.
- Shape the mixture into 8 patties and, if there’s time, chill them in the fridge for 20 minutes to firm up.
- Mix together the ingredients for the mayonnaise and season with salt and pepper.
- Place the egg, flour and breadcrumbs in three separate bowls. Season the flour with salt and pepper. Dip the patties first into the flour, then the egg and finish off in the breadcrumbs.
- Heat the oil in the pan and cook the patties for 5 minutes on each side. If you wish, finish them off in the oven at 180°C/350°F/gas mark 4 for 10 minutes to ensure even browning all over.
- Serve with the mayo and salad, and garnish with a little lemon zest.
This recipe is from Good Food, Sorted by Chris Bavin. Published by DK, 7 March 2019, £18.99.
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