Hot-smoked salmon cakes

These hot-smoked salmon desserts are brief and clean to make, perfect for a midweek meal. You could make double and freeze a few for later

Hot-smoked salmon cakes
Hot-smoked salmon cakes


  • potatoes 3 medium (about 550g)
  • lemon ½, zested and juiced
  • spring onions 2, finely chopped
  • dill chopped to make 1 tbsp
  • skinless hot-smoked salmon fillets 2, flaked
  • plain flour 2 tbsp
  • olive oil
  • rocket leaves 50g
  • capers 2 tsp, rinsed
  • shallot 1, finely chopped


  • STEP 1 Microwave the potatoes for 8-10 minutes, until tender, then halve and scoop the flesh out into a bowl. Discard the skins. Mash with some seasoning. Add the lemon zest, spring onions, dill, and the hot-smoked salmon.
  • STEP 2 Season well and shape into 4 fishcakes. Dust them in the flour, and fry in a non-stick pan in a drizzle of olive oil for 5 minutes on each side until golden and hot throughout.
  • STEP 3Put the rocket, capers, and shallot in a bowl. Add the lemon juice, a good drizzle of oil and season. Toss and serve with the hot salmon cakes.
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