Simple Way to Prepare Quick Smoked salmon and horseradish fishcakes

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked salmon and horseradish fishcakes. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Smoked salmon and horseradish fishcakes is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Smoked salmon and horseradish fishcakes is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have smoked salmon and horseradish fishcakes using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Smoked salmon and horseradish fishcakes:

1. Take 1 lemon
2. Prepare 3 spring onions
3. Take 4 big potatoes
4. Take 5 tbsp horseradish sauce
5. Get 8 g parsley
6. Get 250 g smoked salmon
7. Make ready 3 tbsp olive oil
8. Take 200 ml half-fat creme fraiche
9. Prepare to taste Salt

Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill. Serve with potato wedges, peas and a lemon wedge.

Instructions to make Smoked salmon and horseradish fishcakes:

1. Cook and mash the potatoes
2. Finely chop spring onions and fresh parsley. Chop the smoked salmon.
3. Transfer the mashed potato to a large bowl, add 3 tbsp horseradish sauce and and mix well.
4. Stir through the spring onions, parsley and grated lemon zest and salmon. Mix well and season with salt to taste if need it.
5. Divide the mixture into 2 equal amounts per person and shape into rounds using lightly floured hands. Chill for at least 20 minutes.
6. Heat half the oil in a large frying pan until hot, then reduce the heat and fry 4 fishcakes over a medium heat for 5 minutes each side until golden and piping hot.
7. Meanwhile, mix the remaining horseradish sauce and chop parsley with creme fraiche, to taste.
8. Serve the fishcakes with the horseradish sauce.

Stir in the smoked salmon, capers and dill. Serve with potato wedges, peas and a lemon wedge. Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl. Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.

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