Hot Smoked Salmon Fishcakes with Tomato Salsa

Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins

A delicious hot & spicy alternative to cod fishcakes.

Ingredients

0/15 Ingredients
Adjust Servings
  • For the tomato salsa

Instructions

0/5 Instructions
  • For the salsa, mix all the ingredients together, cover and place in the fridge while you make the fishcakes.
  • Put the mash into a large mixing bowl add the flaked salmon and spring onions. Squeeze the lemon juice into the mix. Mix together until the fish is well mixed through. Taste and adjust the seasoning if necessary.
  • Divide the mixture equally into eight and shape into cricket balls, using the palm of your hand gently flatten them to make cake shapes. Sift the flour onto a large bowl or plate. Roll the fishcakes in the flour until evenly coated. Lift and pat gently to remove excess flour.
  • Heat a medium frying pan to hot. Add the olive oil and heat, swirling it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed. Carefully turn the cakes over and fry for another five minutes. Lift out of the pan and drain on kitchen paper.
  • To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil. Enjoy!

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