Salmon Lemon Mini Fish Cakes Recipes

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SALMON & LEMON MINI FISH CAKES



Salmon & lemon mini fish cakes image

These fish cakes provide a tasty gluten-free alternative to your festive spread

Provided by Good Food team

Categories     Buffet, Dinner, Lunch

Time 45m

Yield Makes 20

Number Of Ingredients 8

2 large baking potatoes
2 tbsp olive oil
grated zest and juice ½ lemon
1 egg yolk
140g smoked salmon trimmings, plus extra to serve
1 tbsp chopped parsley , plust extra
2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper
a little oil , for frying

Steps:

  • Microwave potatoes on high for 10 mins until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
  • Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with salmon and parsley.

Nutrition Facts : Calories 52 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.34 milligram of sodium

MINI SALMON & LEMON FISHCAKES



Mini Salmon & Lemon Fishcakes image

This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!)

Provided by Whats Cooking

Categories     Potato

Time 45m

Yield 15 cakes

Number Of Ingredients 10

2 large baking potatoes
2 tablespoons olive oil
1/2 lemon, juice and zest of
1 egg yolk
5 ounces smoked salmon, trimmings plus extra to serve
1 tablespoon chopped fresh parsley, plus extra
fresh parsley, for garnish
2 tablespoons flour or 2 tablespoons gluten-free flour
1 teaspoon fresh coarse ground black pepper
oil, for frying

Steps:

  • Mix pepper with flour and set aside.
  • Microwave potatoes on high for 10 mins until tender. Allow to cool for about 5 minutes. Scoop the potato out of its skin into a bowl, then mash and cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon trimmings and parsley.
  • Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
  • Dust each cake with the peppered flour, then fry over low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with extra salmon and parsley.

Nutrition Facts : Calories 52.9, Fat 2.5, SaturatedFat 0.5, Cholesterol 14.9, Sodium 80.1, Carbohydrate 5.1, Fiber 0.4, Sugar 0.2, Protein 2.5

MANUELA'S FISH CAKES



Manuela's Fish Cakes image

Salmon and halibut fish cakes, messy to make but worth it.

Provided by REBOLLODAVIES

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

1 pound small potatoes, scrubbed
½ (3 ounce) fillet skinless, boneless halibut fillets
½ pound skinless, boneless salmon fillets
2 cups milk
2 eggs, divided
2 tablespoons butter
1 pinch ground nutmeg
1 dash Worcestershire sauce
salt and pepper to taste
1 cup dried bread crumbs, seasoned
1 cup oil for frying

Steps:

  • Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
  • Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
  • When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
  • Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
  • Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.

Nutrition Facts : Calories 515.5 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 24.4 g, Fiber 4 g, Protein 27.3 g, SaturatedFat 8.4 g, Sodium 700.6 mg, Sugar 8.6 g

MINI SALMON CAKES WITH LEMON-DILL AIOLI



Mini Salmon Cakes with Lemon-Dill Aioli image

Serve these Mini Salmon Cakes with Lemon-Dill Aioli. So much easier than frying, these Mini Salmon Cakes with Lemon-Dill Aioli are perfect for parties.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 servings

Number Of Ingredients 12

1-1/3 cups KRAFT Real Mayo, divided
1 egg
3 green onions, sliced
2 Tbsp. finely chopped fresh parsley
2 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 lb. cooked salmon, flaked
3 cloves garlic, minced
1 Tbsp. chopped fresh dill
1-1/2 cups panko bread crumbs
6 Tbsp. butter, melted

Steps:

  • Heat oven to 400ºF.
  • Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
  • Combine bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
  • Bake 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayo mixture.

Nutrition Facts : Calories 260, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5147 g, Sugar 0 g, Protein 9 g

SALMON CAKES WITH LEMON - HERB MAYONNAISE



Salmon Cakes With Lemon - Herb Mayonnaise image

Make and share this Salmon Cakes With Lemon - Herb Mayonnaise recipe from Food.com.

Provided by evelynathens

Categories     Brunch

Time 20m

Yield 6 appetizer servings

Number Of Ingredients 13

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons butter
2 cups loosely packed crumbled cooked salmon
1/2 cup corn, flake crumbs
2 green onions, chopped
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 dash Worcestershire sauce
1 large egg

Steps:

  • To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
  • Season sauce to taste. Refrigerate until needed.
  • To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
  • Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
  • Serve with sauce.

LEMON-PARSLEY FISH CAKES



Lemon-Parsley Fish Cakes image

These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
  • In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
  • Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
  • To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g

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