Smoked Salmon Fishcakes with King’s Imperial Caviar

Smoked Salmon Fishcakes with King’s Imperial Caviar

Thank you, Angela Field from Patisserie Makes Perfect for this delightful recipe for enjoying on any occasion. Your fishcakes look and taste delightful.

Smoked Salmon Fishcakes with King’s Imperial Caviar

400g Potato, peeled and cut into 2cm chunks
200g Smoked Salmon, chopped into small pieces
1 Tbsp Chives
2 Tbsp Horseradish Sauce
3 Spring onions, sliced
1 Egg, beaten
20g Flour
50g Breadcrumbs
Oil for frying

To serve:
2 Poached eggs
Baby leaf spinach
Kings Imperial Caviar

Serves: 2


Place the potatoes in a saucepan and cover with water, boil them until they are tender (around 10-15 mins). Drain them well and mash them roughly.

Add the salmon, chives, horseradish sauce, spring onions, and a good grinding of salt and pepper to the potatoes in the pan. Give everything a good stir and shape it into 2 fishcakes. Place them in the fridge for 30 mins to firm up.

Crack the egg into a bowl big enough to fit the fishcakes one at a time. Place the flour and breadcrumbs in separate bowls also.

Coat the fishcakes in the flour, then the egg, and finish off with the breadcrumbs.

Heat the oil in a non-stick frying pan and cook the fishcakes for 8 minutes on each side. You can finish the fishcakes off in an oven preheated to 160C FAN/180C for 10 minutes to warm them on the inside.

When the fishcakes are cooked, top each one with a few spinach leaves a soft poached egg and a spoonful of Kings Imperial Caviar.