Operation Manual

34
Appetisers
Smokin’ Salmon and
Dill Fishcakes
Ingredients
2 large baking potatoes
2 tbsp olive oil
Grated zest ½ lemon
1 egg
140g smoked salmon
1 tbsp fresh dill
Salt and pepper
2 tbsp plain flour
6 tbsp vegetable oil or sunflower oil, for frying
Lemon wedges
Tartar sauce
1. Bake the potatoes until cooked. Allow to cool. Remove the skin and cut
into quarters.
2. Add the potatoes, olive oil, lemon zest, egg, smoked salmon, fresh dill and salt
and pepper to the Tall Cup and pulse using the Cross Blade until all ingredients
are blended.
3. Form the salmon and potato mixture into individual “cakes” weighing 75g each
and pat down to flatten. Coat each cake in flour.
4. Heat a frying pan filled with a good layer of vegetable oil or sunflower oil and
when the oil is hot, add the cakes and fry for about 3-4 minutes until crispy on
both sides.
5. Serve with lemon wedges and tartar sauce for dipping.