serves

8

Ingredients

14

Difficulty

Easy

It doesn't get much better than a hot-smoked salmon cake for truly easy winter dinner. Quicker than fish pie and just as delicious, you'll want to keep this recipe in your midweek repertoire.

Ingredients

• 500g desiree potatoes, peeled, chopped into 2cm pieces
• 200g sourdough bread, torn
• 2 garlic cloves, finely chopped
• 2 tsp fennel seeds, toasted, crushed
• 11/2 tbs extra virgin olive oil, plus extra to drizzle
• 1/2 bunch flat-leaf parsley, leaves roughly chopped
• 1/2 bunch dill, roughly chopped, plus extra sprigs to serve
• 350g hot-smoked salmon, flaked Finely grated zest and juice of 1 lemon
• 1 cup (150g) plain flour
• 2 eggs, lightly beaten
• Sunflower oil, to shallow-fry
• 1/4 savoy cabbage, thinly sliced
• 6 Brussels sprouts, thinly shaved
• Cornichons, to serve

Method

• 1.

  Place potato in a saucepan of cold salted water and place over medium heat, bring to the boil and simmer for 10 minutes or until tender. Drain and return to pan.

• 2.

  Heat gently for 30 seconds to remove any excess water. Cool slightly, then roughly mash.

• 3.

  Preheat the oven to 180°C. Toss bread, garlic, fennel and olive oil in a bowl. Spread over a baking paper-lined baking tray and bake for 10 minutes or until lightly toasted. Transfer to a food processor and whiz to a rough crumb. Set aside to cool.

• 4.

  Combine parsley, dill, mashed potato, salmon, lemon zest and 1/2 cup crumb mixture in a bowl. Form mixture into 8 balls and flatten slightly to form patties. Coat in flour, then dip in egg and coat in remaining crumbs. Chill for 15 minutes to firm up.

• 5.

  Heat 2cm sunflower oil in a frypan over medium heat. In batches, shallow-fry fishcakes for 2-3 minutes each side until crisp and golden. Drain on paper towel.

• 6.

  Toss cabbage, Brussel sprouts and lemon juice in a bowl. Season to taste. Serve fishcakes with cabbage salad, cornichons, dill and a drizzle of olive oil.