Cooking Instructions

Follow these steps for perfect results

Ingredients

0/14 checked
4
servings
1 unit

russet potato

peeled

8 ounce

hot smoked salmon

skin removed

8 ounce

fresh cod filet

2 unit

bay leaves

2 sprig

thyme

2 tbsp

chives

chopped

2 tbsp

mayonnaise

3 unit

egg yolks

1 pinch

kosher salt

1 pinch

black pepper

cracked

1 unit

egg

beaten

1 cup

panko bread crumbs

0.25 cup

vegetable oil

1 unit

lemon

cut into wedges

Step 1
~4 min

Pierce potato with a fork and microwave for 2-minute intervals, flipping each time, until soft (6-8 minutes total).

Step 2
~4 min

Let potato cool, then peel and mash in a bowl.

Step 3
~4 min

Flake smoked salmon into the bowl with the mashed potato.

Step 4
~4 min

In a skillet, combine cod, bay leaves, and thyme, then cover with water.

Step 5
~4 min

Bring to a simmer, turn off heat, and let stand for 10 minutes.

Step 6
~4 min

Remove cod, discard water and herbs, and add cod to the salmon and potato.

Step 7
~4 min

Gently toss potato and fish, breaking up the fish as little as possible.

Step 8
~4 min

Add chives, mayonnaise, salt, and pepper. Mix well.

Step 9
~4 min

Add egg yolks. Fold until the mixture holds together.

Step 10
~4 min

Form the mixture into 8 evenly sized cakes.

Step 11
~4 min

Refrigerate cakes covered for at least 1 hour, or up to overnight.

Step 12
~4 min

Place beaten egg in one bowl and panko bread crumbs in another.

Step 13
~4 min

Dip each cake in egg, then in bread crumbs to coat completely.

Step 14
~4 min

Heat 2-3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat until shimmering.

Step 15
~4 min

Add 4 cakes to the skillet and cook for about 3 minutes per side, until golden brown.

Step 16
~4 min

Transfer cooked cakes to a paper towel-lined plate and season with salt.

Step 17
~4 min

Repeat with remaining cakes, adding more oil if needed.

Step 18
~4 min

Serve immediately with lemon wedges.

Pro Tips & Suggestions

Expert advice for the best results

Make sure to chill the cakes thoroughly before frying to help them hold their shape.

Don't overcrowd the pan when frying, or the temperature of the oil will drop and the cakes will become greasy.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can be made ahead and refrigerated for up to 24 hours before frying.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve as an appetizer with a dipping sauce.

Serve as a light meal with a side salad.

Perfect Pairings

Food Pairings

Arugula salad with lemon vinaigrette
Roasted asparagus

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Scotland

Cultural Significance

Fish cakes are a traditional dish in many coastal regions.

Style

Occasions & Celebrations

Occasion Tags

Dinner party
Weekend meal
Casual gathering

Popularity Score

70/100

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