Melt in the middle Smoked Salmon Fishcakes

A dish that needs no explanation, but one that absolutely must be tried.

Melt in the middle Smoked Salmon Fishcakes
Prep time
Cook time
Total time
Serves: Serves 3-4
  • 400g of floury potatoes, peeled and quartered
  • 200g of smoked salmon cut into thin strips
  • 1 tbsp. of chopped spring onion
  • Approx. 200g of cheddar cheese, cut into thumbnail sized squares
  • 2 tbsp. of plain flour
  • 1 egg, beaten
  • A large handful of breadcrumbs, I like to use crushed sourdough crackers
  • Vegetable oil
  1. Preheat the oven to 190C.
  2. Bring a pot of salted water to the boil and boil the potatoes until tender then drain. Mash with a potato masher until broken down but still a bit lumpy and set aside in a bowl.
  3. Once cool, add the smoked salmon and spring onion and mix.
  4. Shape the mixture into 6-8 patties, pressing a cube of cheese into the middle of each one.
  5. Cover in flour, dip in the beaten egg and press into the breadcrumbs and allow to chill in the fridge for 10 minutes.
  6. Using a deep fat fryer or a heavy based pan, heat the vegetable oil and fry the fishcakes until golden brown then remove from the oil and pop onto a baking tray. Bake for 5-8 minutes to thoroughly heat through and to ensure a molten centre.
  7. Serve with minted mushy peas or a fresh green salad.

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