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Smoked Salmon and Lemon Mini Fishcakes

Smoked Salmon and Lemon Mini Fishcakes

Add a little bit of zest this Christmas with Smoked Salmon and lemon mini fishcakes.


  • 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


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.