These delicate smoked salmon fish cakes make an attractive starter or party canapes.
Boil the potatoes in salted water for 10-15 minutes until tender, drain the water and mash.
Allow to cool then add the Perfect Shake Fish Special Blend. Mix in 150g of the salmon, the lemon juice and the egg yolk.
Shape the mixture into small rounds. Combine the flour with the pepper and use to dust each cake.
Heat the oil in the pan and fry each cake on a medium heat for 2-3 minutes on each side.
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.
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