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Love your recipe and the presentation...grazie ;o)
Flavourful wishes,
Claudia
A delicious fishcake with an elegant twist
Ingredients
- 2 - 2, 1/2 cups of mashed potato
- 4 oz smoked salmon, flaked into very small pieces
- 1/2 teaspoon Dijon mustard
- 2 tablespoons of finely chopped parsley
- 1 egg
- black pepper
- zest and juice of a lemon
- Panko crumbs (regular breadcrumbs will be fine if you can't find panko)
- olive oil
- 1 tablespoon butter
Directions
- Chop the parsley and zest the lemon.
- In a large bowl mix together the mashed potato, mustard, herbs, lemon zest and juice, black pepper, egg and smoked salmon.
- Pour the panko crumb onto a large plate. Scoop up a good sized spoonful of the the potato mixture and roll in the breadcrumbs to cover. When all the mixture is used up, cover with plastic wrap and place the cakes in the fridge to chill for at least an hour and up to 24 hours.
- When ready to cook, heat the butter and oil in a large pan until hot. Place the cakes into the hot pan and brown each side and cook through thoroughly.
- When cooked remove the fishcakes to a serving platter, top with creme fraiche and a sprig of parsley. Serve with a salad and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 8 servings | |
| Calories 51 | |
| Calories from Fat 35 | 69% |
| Total Fat 3.91g | 5% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 30mg | 1% |
| Potassium 65mg | 2% |
| Total Carbs 0.12g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 3.64g | 6% |
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