hot smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips

Home

Recipes

Salmon

Hot smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Forget fish and chips, we’re all about these easy hot-smoked salmon fishcakes served with a zingy mayo and chunky homemade chips – perfect for a warm summer evening.

Ingredients

500g maris piper potatoes, cut into even chunks

25g butter

400-500g hot-smoked salmon (or use poached salmon fillets)

Finely grated zest and juice 1 lemon, plus wedges to serve

2 tbsp freshly snipped chives

2 tbsp chopped fresh parsley, plus extra to garnish (optional)

4 spring onions, finely chopped

2 tbsp plain flour

2 medium free-range eggs, beaten

150g dried white breadcrumbs

Rapeseed or sunflower oil for frying

1kg maris piper potatoes, skin on, cut into thin chips

Pinch sea salt

1-2 tsp smoked paprika

Glug rapeseed oil

2 medium free-range egg yolks

1 tsp dijon mustard

300ml light olive oil

Zest 1 lemon and 1 tsp juice

Small handful chopped fresh dill to garnish

Directions

Sign-Up / Login to continue Reading

Homemade Honey Almond Granola

Techniques

Easy Roasted Portobello Mushrooms with Eggs

Ingredients

Hot smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips

Ingredients

Directions

YOU MAY ALSO LIKE

Homemade Honey Almond Granola

Easy Roasted Portobello Mushrooms with Eggs

Spaghetti and Turkey Meatballs with Spinach Pesto