Smoked salmon fishcakes recipe

This quick smoked salmon fishcakes recipe is great for a speedy mid-week meal.

Smoked salmon is an oily fish and high in fat, but it’s the healthy omega-3 sort, which is good for your heart. You need only a little salmon to flavour these fishcakes, providing 45 calories and 2.5g fat per serving.

Serves 2

Ingredients:

200g/7oz potatoes, peeled and diced

50g/1¾oz smoked salmon trimmings, roughly chopped

1tbsp chopped capers

2 spring onions (scallions), finely chopped

1 red chilli, deseeded and finely chopped

Few fresh dill sprigs, finely chopped

Few fresh chives, snipped

Salt and freshly ground black pepper

Grated zest and juice of ½ lime

½ beaten egg

Plain (all-purpose) flour, for dusting

Spray oil

For the garlic and lime mayonnaise

2tbsp extra-light mayonnaise

1 garlic clove, crushed

Grated zest and juice of ½ lime

To serve

Salad leaves

100g/3½oz cherry tomatoes, halved

2tsp oil-free vinaigrette dressing

Method:

Cook the potatoes in a saucepan of lightly salted boiling water for 10–12 minutes until cooked and tender. Drain in a colander and leave to cool.

Mash the potatoes, removing any lumps. Put the mashed potato in a bowl with the smoked salmon, capers, spring onions, chilli, herbs, salt and pepper, lime zest and juice, and the beaten egg and mix well together.

Divide the mixture in half and, using your hands, shape each portion into a fishcake. Dust lightly with flour, then cover and chill in the refrigerator until you are ready to cook the fishcakes.

Combine all the ingredients for the garlic and lime mayonnaise in a small bowl.

Spray a non-stick frying pan lightly with oil and cook the fishcakes over a medium heat for 4–5 minutes on each side until they are piping hot and golden brown.

Serve immediately with the garlic and lime mayonnaise, salad leaves and cherry tomatoes tossed in the oil-free vinaigrette.

Per serving: 200kcals; Fat: 4.5g; Fibre: 2g

Taken from Quick & Easy Low Calorie Cookbook, by Heather Thomas, published by Pavilion. Recipe photography by Clare Winfield.