Salar Flaky Smoked Salmon Sunday Morning Fishcakes
recipe by Claire Macdonald of Macdonald, Kinloch Lodge Hotel, Isle of Skye, serves 6
Ingredients
450g Flaky Smoked Salmon flaked, 2 tablespoons snipped chives, 2 level teaspoons chopped fresh parsley, 65g butter (softened), 275g mashed potatoes, salt and ground black pepper, 2 level tablespoons plain flour, 2 beaten eggs, 125g breadcrumbs, oil for frying.
Method
On Saturday: Mix together the Flaky Smoked Salmon, chives, parsley, 50g butter and the mashed potatoes. Adjust the seasoning and shape the mixture into 12 fat cakes 1.5" across. Dip them into the flour, the beaten egg and then the breadcrumbs. Leave in the fridge until Sunday morning. Set the breakfast tray.
On Sunday morning: As you make the coffee, melt the remaining butter and brush it all over the fish cakes. Cook at 240C (475F or gas 9) for 20 to 25 minutes or until golden brown. Alternatively shallow fry in oil.
Arrange everything on the breakfast tray, race back to the bedroom, leap into bed, eat and enjoy!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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