Easy Smoked Salmon with Dill Fish Cakes Recipe
Crispy, savory, and full of flavor, these Polish-inspired Smoked Salmon Cakes check all the boxes.
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Equipment
- medium pot
- Chef's knife & cutting board
- mixing bowls
- frying pan
- measuring cups and spoons
- skillet
- spatula
- cooling rack
Ingredients
For the cakes
- 1 ½ lbs Yukon Gold or Russet potatoes peeled and cut into chunks
- 5 oz hot smoked salmon flaked (skin removed)
- 1 small shallot finely minced
- 2 green onions finely chopped
- 2 tbsp fresh dill chopped
- 1 tbsp capers
- 2 tsp horseradish
- 2 tsp Dijon or stone-ground mustard
- 1 large egg
- Squeeze of fresh lemon juice
- Salt and black pepper to taste
- ¼ cup plain breadcrumbs as needed to bind
- neutral oil for pan-frying (canola or sunflower)
Instructions
- Place the peeled potato chunks in a pot of salted cold water.
- Bring to a boil and cook until fork-tender, about 12–15 minutes.
- Drain well, then mash until smooth. Let cool slightly (warm is okay, just not piping hot).
- If your mashed potatoes seem a bit dry, or you’re using leftover mash that’s been chilling in the fridge, stir in a splash of half and half (or milk or cream). Just 1 to 2 tablespoons is enough to add moisture and creaminess without making the mixture too soft to shape.
- In a large bowl (or food processor), combine flaked smoked salmon, shallot, green onion, lemon juice, dill, capers, horseradish, mustard, and egg. Pulse a few times until well combined.
- Add this mixture to the bowl with mashed potatoes.
- Season with salt and pepper to taste.
- Mix gently until everything is well combined but not overworked.
- If the mixture feels too soft or loose to form patties, mix in breadcrumbs a couple of tablespoons at a time until it holds together well but isn’t dry.
- Chill the mixture for 20–30 minutes; it makes shaping easier.
- Scoop about ¼ cup of mixture and shape into a patty about ¾ inch thick.
- Repeat until all cakes are formed. You should get about 10–12 cakes.
- Heat a thin layer of oil in a nonstick or cast-iron skillet over medium heat.
- Working in batches, cook the cakes for 3–4 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm, topped with a dollop of sour cream, extra dill or green onion, and a squeeze of lemon if you like.
Notes
Don’t overmix - stir everything just until combined. Overmixing can make the texture gluey and break up the salmon too much.
Chill the mixture and the cakes - a short rest in the fridge helps to shape the cakes. They will hold their shape and make them easier to fry. Flip gently - use a thin spatula and flip once the underside is nicely browned and crisp.
Chill the mixture and the cakes - a short rest in the fridge helps to shape the cakes. They will hold their shape and make them easier to fry. Flip gently - use a thin spatula and flip once the underside is nicely browned and crisp.
Nutrition
Serving: 2piecesCalories: 132kcalCarbohydrates: 21gProtein: 8gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 266mgPotassium: 562mgFiber: 3gSugar: 1gVitamin A: 116IUVitamin C: 24mgCalcium: 28mgIron: 1mg
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