Recipes

• Recipes
• Fish and Shellfish
• Smoked Salmon & Lemon Mini Fish Cakes

• Email
• Print
• Download
• Save to Folder

• Serves Makes 12
• Easy
• Prep 20 mins
• Cook 20 mins
• • 1
  • 2
  • 3
  • 4
  • 5
  244 Rating(s)

Ingredients

• 450 g (14 oz) or 2 large baking potatoes, peeled
• 1 tsp Schwartz Mediterranean Sea Salt
• 4 tsp Schwartz Perfect Shake Fish Special Blend
• 200 g (7 oz) smoked salmon trimmings
• 1 tbs lemon juice
• 1 egg yolk
• 3 tbs flour
• 1 tbs coarsely ground pepper
• 1 tbs olive oil
• 200 g (7 oz) cream cheese
• 1 tbs Schwartz Dill

These delicate smoked salmon fish cakes make an attractive starter or party canapes.

Method

Step 1

Boil the potatoes in salted water for 10-15 minutes until tender, drain the water and mash.

Step 2

Allow to cool then add the Perfect Shake Fish Special Blend. Mix in 150g of the salmon, the lemon juice and the egg yolk.

Step 3

Shape the mixture into small rounds. Combine the flour with the pepper and use to dust each cake.

Step 4

Heat the oil in the pan and fry each cake on a medium heat for 2-3 minutes on each side.

Step 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.

If you like this recipe why not try…

Piri Piri Chicken from Scratch

Tuscan White Bean & Tomato Salad with Lemon Vinaigrette

Balti Chicken