This recipe from The Daily Spud is an homage to potatoes and Burren Smoked Irish Salmon both of which blogger Aoife Cox loves. She has been writing “The Daily Spud” since October 2008 – a blog that won the award for best food/drink blog at the Irish Blog Awards in 2009 and 2011. She also does some freelance food writing and is a contributing editor to the Bridgestone Irish Food Guide.
Makes around 8 x 5cm round fish cakes, and serves 2-3, with salad or other accompaniments
200g Burren hot Smoked Irish Organic Salmon with Honey, Lemon & Dill
200g plain mashed potato
2 tsp finely chopped chives
2 tsp lemon zest
coarse salt to taste
freshly ground black pepper to taste
1 egg, beaten
vegetable oil, for frying
Flake the salmon and mix it with the mashed potato, chives and lemon zest. Season to taste with salt and black pepper. You can add a little chopped parsley or some additional chopped dill if you like.
Mix in the beaten egg and shape the mixture into small patties. If you like, you can leave these to chill in the fridge, covered, for 20-30 minutes.
Place your frying pan over a medium heat. When hot, add vegetable oil to coat the pan. Fry the fish cakes for around 5-6 minutes on each side or until golden brown, and serve straightaway with a green salad or whatever else takes your fancy.