Smoked Salmon & Dill Fishcakes with Lemon-Dill Aioli

Right then, let's get to it!

Smoked Salmon & Dill Fishcakes: Leftover Salmon Gets a Gourmet Glow-Up

Ever stared at that leftover salmon in the fridge wondering what to do? honestly, throwing it away is criminal! these smoked salmon & dill fishcakes are the answer.

They taste incredibly delicious and are easy to prepare.

This recipe takes humble ingredients and turns them into something special. It’s comfort food, but with a bit of class.

Fishcake Fantasia

This isn't your typical canned salmon and rice casserole . forget everything you think you know about fishcakes! we're talking sophisticated flavors here.

Flaked cooked salmon, smoked salmon for extra oomph, fresh dill, and a zesty lemon-dill aioli to top it all off.

The origins of fishcakes lie in coastal communities, a way to make the most of available seafood. this recipe elevates that idea.

It's an easy meal with a touch of elegance. it serves two but is easy to double for a dinner party.

Why You'll Love This Recipe

Packed with omega-3 fatty acids from the salmon. these fishcakes are delicious and good for you. these are perfect served alongside your favourite meals and salmon and white rice recipes.

This is really a wonderful recipe to use after cooking some salmon. use any salmon recipes shredded . they are great for a light lunch.

Or even as a sophisticated starter. what makes these fishcakes stand out? it's the combination of flavors and textures. the creaminess of the mashed potato, the richness of the salmon, and the bright, herby aioli.

Honestly, you'll feel like you're in a fancy restaurant!

Now, let's gather our bits and bobs, shall we? i'll walk you through the ingredients, then we'll get cooking! don't be intimidated by the "aioli" bit.

It's dead easy, promise! i use this recipe with tuna and salmon with great success. why not try some canned salmon over rice if you want a quick alternative? do you know how to eat canned salmon .

Try it! don't forget, you can try canned salmon and avocado recipes , or even canned salmon and eggs .

Right, let's talk shop, shall we? so, you fancy whipping up some amazing smoked salmon & dill fishcakes with lemon-dill aioli, yeah? honestly, using leftover salmon recipes feels so posh.

Plus, it's proper thrifty. let's dive into what you'll need.

Smoked Salmon & Dill Fishcakes with Lemon-Dill Aioli Recipe Card

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Preparation time:25 Mins

Cooking time:20 Mins

Servings:4 fishcakes (2 servings)

Ingredients:

• 225g (8 oz) cooked leftover salmon, skin removed, flaked
• 50g (2 oz) smoked salmon, finely chopped
• 1 small russet potato (about 200g/7oz), peeled and boiled until tender
• 1 large egg yolk
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon lemon zest, finely grated
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 50g (1/2 cup) panko breadcrumbs, for coating
• 2 tablespoons olive oil, for frying
• 1 large egg yolk
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1 tablespoon fresh dill, finely chopped
• Salt and pepper to taste

Instructions:

• Mash the boiled potato thoroughly until smooth. Let cool slightly.
• In the large mixing bowl, combine the flaked salmon, smoked salmon, mashed potato, egg yolk, dill, lemon zest, mayonnaise, Dijon mustard, salt, and pepper. Mix gently but thoroughly.
• Divide the mixture into 4 equal portions. Gently shape each portion into a round fishcake.
• Place the panko breadcrumbs in a shallow dish. Gently press each fishcake into the breadcrumbs, coating both sides evenly.
• In a small bowl, whisk together the egg yolk, lemon juice, and Dijon mustard. Gradually drizzle in the olive oil while whisking constantly until the aioli emulsifies and becomes thick and creamy. Stir in the fresh dill and season with salt and pepper to taste.
• Heat the olive oil in a large skillet over medium heat. Carefully place the fishcakes in the skillet and cook for 5-7 minutes per side, or until golden brown and heated through.
• Serve the fishcakes immediately with the lemon-dill aioli and your choice of sides.

Nutrition Facts

Calories:550 kcal

Fat:40g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:British

Ingredients & Equipment

Think of this less like a stuffy recipe and more like friendly advice.

Main Ingredients

Okay, for the fishcakes themselves, you'll need:

• 225g (8oz) cooked leftover salmon , flaked. Pro tip : Make sure it smells fresh, yeah?
• 50g (2oz) smoked salmon, chopped.
• 1 small russet potato (about 200g/7oz ), cooked until soft.
• 1 egg yolk, large.
• 2 tablespoons fresh dill, chopped.
• 1 tablespoon lemon zest, grated. The zest is what gives that extra zing !
• 2 tablespoons mayonnaise.
• 1 tablespoon Dijon mustard.
• 1/4 teaspoon salt.
• 1/8 teaspoon black pepper.
• 50g (1/2 cup) panko breadcrumbs, for coating. Trust me, panko is key for that perfect crunch .
• 2 tablespoons olive oil, for frying.

For the aioli, grab:

• 1 egg yolk, large.
• 1 tablespoon lemon juice, fresh.
• 1/2 teaspoon Dijon mustard.
• 1/2 cup olive oil. Good quality oil is worth it, honestly.
• 1 tablespoon fresh dill, chopped.
• Salt and pepper. To taste, of course.

Seasoning Notes

Right, so seasoning's where you can get creative. dill and lemon are the stars here. a touch of mustard adds depth.

If you're feeling adventurous, a pinch of cayenne would be lovely. try with a little bit of tuna and salmon.

If you fancy, you can add canned salmon and rice casserole in this recipe, but i would recommend not to.

Salmon recipes shredded are perfect for recipes like this.

Equipment Needed

No fancy kit needed, promise!

• A mixing bowl. A big 'un.
• A potato masher. Or even a fork, if you're cool like that.
• A zester. You know, for the lemon.
• A whisk. Get that arm workout in!
• Some shallow dishes for the breadcrumbs.
• A frying pan. Non-stick is your friend , trust me.

Right then, let's get cooking!

Alright, gather 'round foodies! ever stared at leftover salmon wondering, "what the heck am i gonna do with this?" honestly, been there, scoffed that.

But fear not, my friends! we're turning those delicious remnants into something even better : smoked salmon & dill fishcakes with a lemon-dill aioli.

Seriously, it's like a glow-up for your fishy friend. and who doesn't love tuna and salmon ?

Prep Like a Pro: Setting the Stage for Fishcake Fabulousness

First things first: mise en place , darlings! it's french for "everything in its place," and it's gonna save your sanity.

Get your 225g of cooked leftover salmon flaked, your 50g of smoked salmon chopped (that smokiness is key!), and your herbs chopped.

A little organization upfront means a smoother cooking experience. boiled the potatoes (about 200g).

For safety, remember to thoroughly check your salmon before using it. is it good? great. if not, bin it. food poisoning is not on the menu tonight.

This goes especially when you are wondering how to eat canned salmon .

From Fridge to Fishcake: The Step-by-Step

Alright, let's get those hands dirty!

1. Mash that tater! Give your boiled potato a good mashing until it's smooth. Let it cool down a bit.
2. Fishy fusion: In a bowl, gently combine your flaked salmon, smoked salmon, mashed spud, one egg yolk, 2 tablespoons of dill, 1 tablespoon of lemon zest, 2 tablespoons of mayo, 1 tablespoon of Dijon, a pinch of salt (1/4 teaspoon), and a dash of pepper (1/8 teaspoon). Don't overmix!
3. Shape it up: Divide the mix into four equal portions. Gently form them into round fishcakes. Easy peasy!
4. Bready armor: Pop 50g of panko breadcrumbs into a shallow dish. Coat each fishcake in breadcrumbs, making sure both sides are covered.
5. Aioli time: Whisk one egg yolk, 1 tablespoon of lemon juice, and ½ teaspoon of Dijon in a small bowl. Slowly drizzle in ½ cup of olive oil while whisking non-stop till it's thick and creamy. Stir in 1 tablespoon of fresh dill, salt, and pepper to taste.
6. Fry it up: Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the fishcakes for 5- 7 minutes per side , until golden brown.
7. Serve it like a boss: Serve immediately with your awesome aioli. You did it!

Pro Tips for Fishcake Perfection

• Don't overmix: Seriously, I can't stress this enough. Overmixing = tough fishcakes. No one wants that.
• Chill out: For easier handling, pop the fishcakes in the fridge for 15- 30 minutes before breading. They'll hold their shape better.
• Make ahead? : You can prepare the fishcakes up to this point and store them in the fridge for up to 24 hours before cooking. Just keep them covered! You can also make canned salmon and rice casserole ahead of time and refrigerate for one to two days before baking.

This works great with canned salmon over rice or even salmon over rice recipes . honestly, don't be afraid to experiment with salmon and white rice recipes .

And if you're feeling adventurous, try adding some avocado with canned salmon and avocado recipes .

So there you have it: a delish way to make use of salmon recipes shredded . these smoked salmon & dill fishcakes are just the ticket.

Go on, give 'em a whirl. you'll feel like a kitchen superstar, i swear! and who knows, maybe you'll even impress your mum.

Alright, let's chat about these amazing smoked salmon and dill fishcakes. Before you dive in, a few extra nuggets of wisdom!

Recipe Notes

Serving Suggestions: Fishcake Fabness!

These fishcakes are way more versatile than you might think. for plating, i reckon a smear of that lemon-dill aioli on the plate.

Then place the fishcake on top. garnish with a sprig of dill and a wedge of lemon. proper fancy, innit? as for sides, you could go classic with some steamed asparagus or a simple green salad.

Wanna try something a bit different? serve them with some sweet potato fries. or even a canned salmon and rice casserole ! talk about comfort food heaven.

A crisp, dry white wine like sauvignon blanc would pair beautifully. oh, and if you're feeling extra, a little side of tuna and salmon tartar is a real treat.

Storage Tips: Keepin' it Fresh

If you happen to have any leftover fishcakes (highly unlikely, tbh!), you can keep them in the fridge. pop them in an airtight container, and they'll be good for up to 2 days.

I don’t recommend freezing them though. the texture can go a bit funny. when you're ready to reheat, you can either pan-fry them gently until heated through.

Or pop them in a moderate oven for about 10- 15 minutes. the microwave works in a pinch but they won't be crispy.

Important: make sure they're piping hot all the way through!

Variations: Mix it Up

Fancy a twist? if you're watching your carbs, swap the regular breadcrumbs for almond flour. boom! gluten-free. if you are looking at salmon recipes shredded , try adding other fish like cod or shrimp.

For a seasonal swap, use fresh chives instead of dill in the spring. in the autumn, add a pinch of nutmeg to the fishcake mix.

Honestly, experiment! it’s fun! someone mentioned a canned salmon and eggs option once. interesting, but i'm not sure it matches the same quality.

Also, if you are in a rush, you can have canned salmon over rice.

Nutrition Basics: Goodness in Every Bite

Okay, so let's be real: fishcakes aren't exactly a health food. but they do have some good stuff in them! salmon is packed with omega-3 fatty acids.

Great for your heart and brain. potatoes give you some energy. and the dill and lemon add some vitamins. it's a delicious source of protein.

It can be part of a balanced diet. just maybe don't eat them every day!

Give these salmon and white rice recipes a whirl. i promise you'll love them. don't be scared to get creative and make them your own! cooking is all about having fun, so go for it! you got this, trust me.

A lot of people seem to be looking for " how to eat canned salmon ". you can eat like that, or you can mix with eggs.

There are also interesting ideas in " canned salmon and avocado recipes ".

So there you have it – my tips and tricks for achieving fishcake perfection.