Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips recipe | delicious.
Forget fish and chips, we're all about these easy hot-smoked salmon fishcakes served with a zingy mayo and chunky homemade chips.
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Ingredients
- 500g maris piper potatoes, cut into even chunks
- 25g butter
- 400-500g hot-smoked salmon (or use poached salmon fillets)
- Finely grated zest and juice 1 lemon, plus wedges to serve
- 2 tbsp freshly snipped chives
- 2 tbsp chopped fresh parsley, plus extra to garnish (optional)
- 4 spring onions, finely chopped
- 2 tbsp plain flour
- 2 medium free-range eggs, beaten
- 150g dried white breadcrumbs
- Rapeseed or sunflower oil for frying
- 1kg maris piper potatoes, skin on, cut into thin chips
- Pinch sea salt
- 1-2 tsp smoked paprika
- Glug rapeseed oil
- 2 medium free-range egg yolks
- 1 tsp dijon mustard
- 300ml light olive oil
- Zest 1 lemon and 1 tsp juice
- Small handful chopped fresh dill to garnish
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