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Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

Serves 4


  • 250g Smoked Salmon & Trout Trimmings
  • 2 - 3 tablespoons chopped dill
  • finely grated zest of juice of one lemon
  • 500g roughly mashed potatoes
  • freshly ground black pepper
  • seasoned flour
  • 1 - 2 eggs, beaten
  • porridge oats / oat flakes to coat
  • vegetable oil for frying


  1. Roughly chop up the fish trimmings and add the chopped dill and lemon zest.
  2. Break up the mashed potatoes a bit and mix in the fish.
  3. Season well with freshly ground black pepper and a squeeze of lemon.
  4. Roll into small 50g fishcakes, coat with flour and then dip into beaten egg mix and finally roll in the oat flakes.
  5. Gently pan fry in a little hot oil until golden brown and serve with hollandaise sauce.

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