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
Nutrition (per serving)
- Calories
- 565 kcal
- Protein
- 23.3 g
- Carbohydrate
- 49.3 g
- of which sugars
- 3.3 g
- Fat
- 29.3 g
- of which saturates
- 8.7 g
- Fibre
- 4.4 g
- Salt
- 3.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil and mash potatoes until smooth. Allow to cool completely.
- 2
Roughly chop smoked salmon. Fold into cooled mash with cream cheese and chopped dill. Season with pepper and a little lemon zest.
- 3
Shape mixture into small round patties, about 6cm wide. Refrigerate for 10 minutes to firm up.
- 4
Coat each patty in flour, beaten egg, then breadcrumbs.
- 5
Heat oil in a frying pan over medium heat. Fry fishcake bites for 3 minutes per side until golden and heated through.
- 6
Serve with a dollop of crème fraîche, extra dill and lemon wedges.
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