In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

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Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

Product used in this recipe

SWEET PICKLED CUCUMBER

To celebrate our Sweet Pickled Cucumber winning a Great Taste Award (yippee!) we asked our resident blogger Sal Godfrey to whip up a delicious recipe. The tangy sharpness of the pickle combined with rich smoked salmon, fresh parsley and a squeeze of lemon, makes a fabulous fishcake that’s perfect with a poached egg for brunch, or with chips and salad for an easy dinner.

Smoked Salmon Fishcakes

Ingredients

  • 2 potatoes
  • A splash of milk
  • 100g smoked salmon trimmings
  • 2 large spoonfuls of Sweet Pickled Cucumber
  • A small handful of fresh parsley
  • A lemon
  • Salt and black pepper
  • 3 slices of white bread, to make breadcrumbs
  • 2 tbsp plain flour
  • 1 egg
  • Vegetable oil for frying

Instructions

Makes 4 fishcakes

  • Start by peeling the potatoes and cutting into bite-sized pieces. Boil in salted water until the potatoes are soft enough to fall apart when prodded with a fork.
  • While the potatoes cook, remove the crusts from the white bread and pulse in a blender to make breadcrumbs. Then, spread them out on a baking tray and toast under the grill until golden and crispy. Crush with a rolling pin to make them really fine.
  • Once the potatoes are cooked, mash them with a little milk until soft and fluffy, and leave to cool and firm up for about ten minutes.
  • Stir the smoked salmon trimmings, Sweet Pickled Cucumber and chopped fresh parsley through the mashed potato, with a squeeze of lemon. Season with salt and black pepper.
  • Spread out the flour on a plate, and beat the egg in a bowl with a fork. Shape the mashed potato mixture into patties, then dip each one first in flour, then in beaten egg, and then in breadcrumbs.
  • Pour the vegetable oil into a small saucepan to a depth of about 1cm, and heat until a crumb dropped into the oil sizzles and fizzes on the surface. Then fry the fishcakes until golden on both sides, and serve with wedges of lemon.