Smoked Salmon and Spring Onion Fishcakes with Citrus Crème Fraiche
Method:
In a large bowl, combine smoked salmon, mashed potato and spring onions.
Season with salt and pepper and gently mix all the ingredients together. Shape the mixture into patties.
Set up 3 bowls with the flour, egg and breadcrumbs respectively, making sure to coat each fishcake evenly using the 3-step process; coat the fishcake first in flour, then in egg wash and finally in the breadcrumbs.
Fry the fishcakes (approx. 4 minutes on each side) until golden brown in colour. Transfer fishcakes to a kitchen towel to drain any excess oil.
To make the citrus dressing, add the crème fraiche, lemon juice, parsley and lemon zest to a small bowl and mix well.
Serve the fishcakes with rocket leaves or a side salad of choice.
If you have any allergies or intolerances, please check packaging or point of sale allergen information