Salmon and dill fishcakes recipe
See method
- Serves 15
- 25mins preparation time, 30mins chilling and 20mins cooking
- 315 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 600g potato, peeled and roughly chopped
- 600g salmon fillet
- 100ml white wine
- 100g smoked salmon, cut into small pieces
- 4 spring onions finely chopped
- Handful of parsley, finely chopped dill
- Salt to taste
- ground black pepper to taste
- Dill or the Coating
- Rapeseed Oil, for Frying
- 500g gluten free flour
- 2 eggs, lightly beaten
- 300g breadcrumbs from gluten free bread
Each serving contains
- Energy
- 1335kJ 315.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 43.5gProtein 14.8gFibre 1.5g
Method
- Cook the potato in boiling water until soft. Drain and mash. Place the salmon fillet in a small saucepan. Add the wine or stock; bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Drain and set aside to cool. Flake the salmon into large pieces and add to the mashed potato, chopped smoked salmon, spring onions and dil. Season well with salt and freshly ground black pepper.
- Gently mix everything together. Using wet hands shape into 15 cakes. Lightly dust with the gluten free flour, dip in to the egg and then coat with the gluten free breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan). Heat 1cm oil in a large frying pan. Fry the fishcakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
- To Serve: garnish with lemon wedges.
- See more salmon recipes .
