Smoked Salmon Fishcakes
Recipe
Bring the glorious tastes of Scotland to the dinner table with this tasty starter. Ya betler!
Serves: 4 people | Prep time: 30 minutes | Cooking time: 53 minutes
Scottish | Starter | Scottish Creations by Kirsten
Ingredients
For the Fishcakes:
- 1 pack Potato and leek soup mix
- 1 pack Scottish lightly smoked salmon fillets
- 1/4 tsp Bicarbonate soda
- 1/4 tsp Salt
- Flour (to dust)
- 0.7g Ground white pepper
For the Cheesy Mustardy Melts:
- 75g Cream cheese
- 50g Vintage cheddar cheese, grated
- 10g Dijon mustard
- 5g English mustard
- 10g Wholegrain mustard
- 50g Mozzarella cheese, grated
Method
For the Cheesy Mustardy Melts:
- Weigh out all ingredients into a food processor.
- Whizz till smooth.
- Roll into a log and chill till use.
- Cut into discs and set aside until ready to use.
For the Fishcakes:
- Add the soup mix to a saucepan, cover with water and add 1/4tsp bicarb and 1/4 tsp salt.
- Place a lid on pan.
- Bring water to the boil, boil for 5 minutes.
- Simmer for 10 minutes until veg is soft.
- Drain and place in fridge to chill uncovered.
- Cover Salmon in foil and cook in oven for 20 minutes.
- Transfer salmon to the fridge to chill until ready to use.
- Smash chilled soup mix with a potato masher..
- Flake Salmon pieces.
- Mix all ingredients together and form into 8 equal sized fish cakes using flour to help form.
- Shallow fry fishcakes to brown, these can then be chilled until needing to use.
- Preheat oven to 180°F/200°C/Gas Mark 6.
- Cook fishcakes 10-15 minutes.
- Remove from oven and place melts on top of each fishcake.
- Place in oven for further 5 minutes and cook 5 minutes until melt is melted.