Smoked Salmon Fishcakes
A community recipe by Iced_GemNot tested or verified by Nigella.com
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Boil potatoes and mash until smooth. Add mayo, egg yolk and Tabasco. Stir in salmon trimmings, capers and dill. Shape into fishcakes. Brush fishcakes with egg white and then cover in breadcrumbs. Chill until ready to cook. Either fry or grill fishcakes.
Boil potatoes and mash until smooth. Add mayo, egg yolk and Tabasco. Stir in salmon trimmings, capers and dill. Shape into fishcakes. Brush fishcakes with egg white and then cover in breadcrumbs. Chill until ready to cook. Either fry or grill fishcakes.
Introduction
A luxurious twist on the standard fishcake recipes.
A luxurious twist on the standard fishcake recipes.
Ingredients
Serves: 2-4
Metric
Cups
- 450 grams potatoes
- 1 tablespoon mayonnaise
- 1 large egg (separated)
- 5 drops tabasco
- 75 grams smoked salmon (trimmings)
- 2 tablespoons capers (chopped)
- 3 tablespoons fresh dill (fresh, chopped)
- 50 grams dried breadcrumbs
- 2 tablespoons sunflower oil
- 15⅞ ounces potatoes
- 1 tablespoon mayonnaise
- 1 large egg (separated)
- 5 drops tabasco
- 2⅔ ounces smoked salmon (trimmings)
- 2 tablespoons capers (chopped)
- 3 tablespoons fresh dill (fresh, chopped)
- 1¾ ounces dried breadcrumbs
- 2 tablespoons vegetable oil
Method
Smoked Salmon Fishcakes is a community recipe submitted by Iced_Gem and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve with a lemon and garlic mayo and French beans.
Serve with a lemon and garlic mayo and French beans.
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