Salmon and Cream Cheese and Horseradish Fish Cake

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2 people
Meal course
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2 medium
Salmon fillet
2 whole
Lemon - sliced
2 medium
White potato - peeled and sliced
1 small nob
60 grams
Low fat cream cheese
1 handful
1 handful
1 whole
Lemon - Juice & zest
1 tsp
Fresh dill - finely chopped
1 tsp
Chives - finely chopped
1 tsp
Horseradish cream
1 handful
Plain flour
1 Twist
Salt and pepper
1 medium
Egg - Beaten
2 handful
Fresh breadcrumbs
Salmon and Cream Cheese and Horseradish Fish Cake
  1. Preheat the oven to 180’C
  2. Wrap each salmon fillet in foil with the slice of lemon and bake for 12-15 minutes
  3. Cook the potato until soft and mash together with the butter until smooth. Stir in the peas, sweetcorn, herbs, lemon and horseradish and then flake in the salmon – give it a good mix but try and keep the salmon reasonably flaky. Season to taste.
  4. Set out 3 plates, one filled with flour, one with the beaten egg and finally with the breadcrumbs (you will probably need to top this one up.) Divide the fish cakes into 4 and shape into balls One at a time, roll the each cake in the flour, followed by the egg and then finally the breadcrumbs. Shape into a fish cake shape and then repeat the process with the remaining cakes.
  5. Serve with whatever tickles your fancy, we had ours with minty mushy peas and roasted carrots.

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