22 May 2009Hot Smoked Salmon Fish Cakes


250g hot smoked salmon

250g peeled and boiled potatoes

1 tablespoon cream

25g butter

1 finely chopped onion

1 egg yolk

Zest of 1 lemon

Hand full chopped parsley

Salt and pepper


Flake salmon into a bowl; add zest of lemon and the chopped parsley.

Mash the potatoes with the butter and cream and then add to the salmon mix, add the egg yolk and season well.

Form into small patties and fry in olive oil with a small knob of butter till golden on both sides.

Serve with a lemon mayonnaise

Ingredients for mayonnaise

1 teaspoon sugar

2 egg yolks

1teaspoon mustard

Juice of one lemon

300mls olive oil

Salt and pepper


Whisk sugar, mustard, lemon juice and egg yolks till light and bubbly, gradually add oil whisking all the time till right consistency is achieved. Store in fridge.

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