Smoked Salmon and Lemon Mini Fishcakes
Add a little bit of zest this Christmas with Smoked Salmon and lemon mini fishcakes.
Ingredients
- 140g Falls of Dochart Smoked Salmon trimmings, plus extra to serve
- 2 large baking potatoes
- 2 tbsp olive oil
- Grated zest and juice from ½ lemon
- 1 egg yolk
- 1 tbsp chopped parsley, plus extra to garnish
- 2tbsp gluten-free flour mixed 1 tsp coarsely ground pepper
- A drop of oil, for frying
Method
Step 1
Microwave a potato for 10mins, on high, until soft, leave to cool.
Step 2
With a spoon, remove the flesh from the potato and add to a bowl then mash.
Step 3
Season the mash with olive oil, lemon zest and juice.
Step 4
To the mash, add the egg, salmon and parsley and mix.
Step 5
Shape the mixture, 3cm wide and 1cm deep rounds. Chill for 15mins.
Step 6
Sprinkle peppered flour on each cake before frying over a low heat in oil for 2-3mins on eachside.
Step 7
Serve with Falls of Dochart Smoked Salmon and parsley to garnish.