Smoked Salmon Fish Cakes
Golden and crispy on the outside, tender and flavorful on the inside, these Smoked Salmon Fish Cakes are a true celebration of simple yet elegant flavors. Made with velvety mashed potatoes, delicately smoked salmon, and a hint of fresh dill and zesty lemon, these fish cakes are perfect for both casual dinners and special occasions. The combination of crunchy breadcrumbs and a moist, savory interior ensures each bite is irresistibly satisfying. Ready in just 35 minutes, these fish cakes are an ideal quick-fix meal or an upscale appetizer. Serve them hot with a dollop of crème fraîche, a fresh salad, or your favorite dipping sauce for a dish that’s sure to impress! Keywords: smoked salmon fish cakes, easy seafood recipe, crispy fish cakes, dill and lemon fish cakes recipe.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Smoked salmon
- 1 large Egg
- 2 tablespoons Fresh dill
- 1 teaspoon Lemon zest
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 100 grams Breadcrumbs
- 3 tablespoons Vegetable oil
Instructions
Peel and chop the potatoes into chunks. Place them in a pot of salted water and boil for 10-12 minutes, or until they are fork-tender. Drain and mash the potatoes until smooth. Allow them to cool slightly.
Finely chop the smoked salmon into small pieces. Add it to the cooled mashed potatoes.
Chop the fresh dill finely, and add it to the potato mixture along with the lemon zest, salt, and black pepper.
Crack the egg into the mixture and stir until everything is well combined. The mixture should hold together easily when shaped into patties.
Shape the mixture into 8 equal-sized patties, approximately 2.5 cm (1 inch) thick. Place them on a plate and refrigerate for 10 minutes to firm up.
Spread the breadcrumbs in a shallow dish. Coat each fish cake thoroughly in the breadcrumbs, pressing gently to ensure an even coating.
Heat the vegetable oil in a large frying pan over medium heat. Once hot, carefully place the fish cakes into the pan in batches, if necessary. Cook for 3-4 minutes on each side, or until golden-brown and crispy.
Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with your preferred garnishes or dipping sauces.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 266 mg | 88% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 13.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 35.5 mcg | 178% | |
| Calcium | 185 mg | 14% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
