Smoked Salmon and Cream Cheese Fishcake Bites

Ingredients

• 200 g smoked salmon slices
• 500 g Maris Piper potatoes
• 100 g full-fat cream cheese
• 15 g fresh dill
• 60 g plain flour
• 1 eggs
• 100 g breadcrumbs
• 4 tbsp sunflower oil

Method

1. 1

   Boil and mash potatoes until smooth. Allow to cool completely.

2. 2

   Roughly chop smoked salmon. Fold into cooled mash with cream cheese and chopped dill. Season with pepper and a little lemon zest.

3. 3

   Shape mixture into small round patties, about 6cm wide. Refrigerate for 10 minutes to firm up.

4. 4

   Coat each patty in flour, beaten egg, then breadcrumbs.

5. 5

   Heat oil in a frying pan over medium heat. Fry fishcake bites for 3 minutes per side until golden and heated through.

6. 6

   Serve with a dollop of crème fraîche, extra dill and lemon wedges.