Smoked salmon and dill fishcakes with chicory recipe
This shortcut fishcake recipe uses pre-made mash and smoked salmon trimmings to make an effortless midweek meal.
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Cooking tools:
- Mixing bowl
- Plate
- Skillet
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Whisk
- Measuring spoon
- Grater
- Spatula
- Serving platter
Ingredients
- 120g pack smoked salmon trimmings
- 200g Tesco Finest Horseradish Mash (500g pack), or similar
- Bunch each of fresh dill and parsley, chopped
- 4 cornichons, diced
- Grated zest and juice of
- ½ lemon, plus extra for wedges
- 4 tbsp olive oil
- Plain flour for dusting
- Pack of 2 chicory
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