Hot Smoked Salmon Fishcakes
with Garlicky Green Beans and Soured Cream Sauce
We love a good Hot Smoked Salmon Fishcake and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
½
Lemon
2
Spring Onion
80
Green Beans
1
Garlic Clove
150
Hot Smoked Salmon
150
Soured Cream
(Contains Milk)
50
Panko Breadcrumbs
Not included in your delivery
1.5
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, zest and halve the lemon. Trim the spring onions, then slice thinly. Trim the green beans. Peel and grate the garlic (or use a garlic press).
Pop the hot smoked salmon in a bowl. Stir in the lemon zest, half the spring onion, half the soured cream and half the breadcrumbs. Season with salt and plenty of pepper.
Pop the remaining breadcrumbs on a plate, mix with the oil. When the potatoes are drained, leave them to cool for a few minutes before adding to the bowl with the salmon. Season with salt and pepper and use a fork to mash everything together gently. Use your hands to start forming the mixture into two fishcakes per person. Lay the cakes in the breadcrumbs and turn to coat each side.
Line a baking tray with parchment, put the fishcakes on a baking tray, drizzle with oil and bake on the top shelf of your oven till golden, 15-18 mins. Meanwhile, pop the remaining soured cream and remaining spring onion into a small bowl. Add a squeeze of lemon juice, season with salt and pepper, mix together and set aside. Cut any remaining lemon into wedges.
About 5 mins before the fishcakes are done, heat a drizzle of oil in a medium frying pan over medium-high heat. Once hot, add the green beans. Stir fry the beans for 1-2 mins, then stir in the garlic and cook for 1 minute. Add a splash of water and cover with a lid (or some foil). Cook until tender, 2-3 mins.
Once the fishcakes are cooked, divide between plates and serve with the garlicky green beans, soured cream sauce and lemon wedges alongside. Enjoy!
