Smoked Salmon Cakes
Smoked Salmon Cakes

Ingredients

Method

  • 300g mashed potato (no butter or milk)
  • 1 tbsp mayo
  • 1 egg, separated
  • Splash of sweet chilli sauce
  • 115g smoked salmon, chopped
  • 2 tbsp capers, chopped
  • 1 tbsp dill, chopped
  • 100ml milk
  • 50g dried breadcrumbs
  • 2 tbsp oil
  • Mix together the mash, mayo, egg yolk, and sweet chilli, then stir in the salmon, dill and capers. Mix into 4 cakes with damp hands. Preheat the oven to 160C.
  • In a bowl, mix together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the eggy mixture, then coat in the breadcrumbs. Shallow fry in the oil until golden brown on both sides, then pop in the oven for 8 minutes to cook through. Serve with your favourite salads.
30 mins
Makes 4x large fishcakes
This recipe pairs perfectly with the Altus Rise 'Wild Light' Chardonnay 2020 from Margaret River, Australia.

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