Smoked Salmon and Horseradish Fish Cakes with Garlic and Lime Mayo
Chris Bavin's smoked salmon and mackerel fish cakes with a dash of horseradish sauce are a real classic. This crowd-pleasing recipe is easy to follow and will soon become your go-to for a flavourful...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 800g (13/4lb) potatoes, Maris Piper or King Edward, peeled and cut into chunks
- Salt and freshly ground black pepper
- 200g (7oz) smoked salmon, cut into pieces
- 200g (7oz) smoked mackerel
- 1 tbsp chopped dill, parsley, or chives
- 4 tbsp horseradish sauce
- 6 spring onions, chopped
- Zest of 1 lemon
- 2 eggs, beaten
- 40g (11/4oz) flour
- 100g (31/2oz) breadcrumbs or toasted breadcrumbs
- 3 tbsp oil
- Green salad or rocket, to serve
- 6–8 tbsp mayonnaise
- 1 tbsp capers (optional)
- 2 tbsp gherkins or cornichons, chopped (optional)
- 1 small garlic clove, grated or finely chopped
- Zest and juice of 1/2 lemon
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