Ingredients
415g can of Salmon
100g pack of Smoked Salmon
400g Potatoes
2tbsp chopped Parsley
2tsp lemon zest grated
1tsp Worcestershire Sauce
1tsp Dijon Mustard
1tsp chopped Capers
1tbsp Tomato Sauce
1tbsp Mayonaisse
Salt and Pepper
Below Crumbing Ingredients
2tbsp Plain Flour approximate
150g Breadcrumbs approximate
2 eggs beaten
Method
Boil the potatoes until tender then drain and mash.
Set them aside to cool
Drain the canned salmon and remove skin and bones if preferred then gently flake with a fork.
Cut the smoked salmon into decent sized pieces as you want some texture and to be able to taste the 2 different salmons.
Fold canned salmon and smoked salmon through the cooled mashed potato then add the parsley, lemon zest, capers, tomato sauce, Worcester sauce, mustard, Mayonaisse and a decent amount of salt and pepper. Divide into portions and shape into round patties then chill for 30 minutes.
Dip each fish cake into flour, then the beaten egg and then coat in the bread crumbs.
Fry gently in oil or butter until golden then turn over and repeat.
You can substitute the tinned salmon for fresh salmon but I find the tinned works well and the patties are very tasty. Don't cut the smoked salmon too finely.
This was adapted from a Jill Dupex recipe that I found years ago.
They freeze well separated with baking paper.
