Salmon Smoked Haddock Fish Cakes Recipes

SALMON & SMOKED HADDOCK FISH CAKES

Salmon & smoked haddock fish cakes image

Fun to make and full of flavour, these fish cakes can be made in advance and then cooked on the day

Provided by Antony Worrall Thompson

Categories Brunch, Buffet, Lunch, Snack, Starter

Time 1h

Yield Makes 20

Number Of Ingredients 17

Ingredients

250g smoked haddock fillets
175g salmon fillet
300ml milk
1 clove
1 onion , halved
1 bay leaf
50g butter
250g mashed potato (boil and mash 350g/12oz potatoes)
splash of Worcestershire sauce
2 hard-boiled eggs , finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
plain flour , for coating
1 egg , beaten for dipping
fresh breadcrumb , for coating
oil or butter , for cooking
spicy tomato sauce, for dipping (optional)

Steps:

Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)
Finely chop the remaining ½ onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don't overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.
Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.
Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.

Nutrition Facts : Calories 106 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 7 grams protein, Sodium 0.33 milligram of sodium

SMOKED SALMON FISH CAKES

Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

Ingredients

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
Divide mixture into eight portions and form into balls.
Flatten each ball to about 1 inch thick.
Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

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