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Epicurious

Fish Cakes with Shrimp and Smoked Salmon

4.2

(6)

Recipe information

  • Yield

    Serves 4

Ingredients

1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 6-ounce orange roughy fillet
1/4 pound bay shrimp, chopped
3 ounces smoked salmon, chopped
1/2 cup chopped green onions
1/4 cup chopped fresh dill
2 teaspoons grated lemon peel
2 cups fresh breadcrumbs from French bread
5 tablespoons (about) vegetable oil
Lemon wedges

Preparation

  1. Step 1

    Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.

    Step 2

    Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.

    Step 3

    Divide fish cakes among 4 plates. Serve with lemon wedges.

TagsFritterSmoked SalmonSalmonFishSeafoodShrimpShellfishRusset PotatoPotatoRoot VegetableVegetableDillHerbs & SpicesMainStarterDinnerNut FreeDairy FreeEasySteamFryBon Appétit
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