Fish Cakes with Shrimp and Smoked Salmon Recipe

Name: Fish Cakes with Shrimp and Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet potatoes, peeled, cut into 1/2-inch pieces; 1 6-ounce orange roughy fillet; 1/4 pound bay shrimp, chopped; 3 ounces smoked salmon, chopped; 1/2 cup chopped green onions; 1/4 cup chopped fresh dill; 2 teaspoons grated lemon peel; 2 cups fresh breadcrumbs from French bread; 5 tablespoons (about) vegetable oil; Lemon wedges

Servings: persons

1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 6-ounce orange roughy fillet
1/4 pound bay shrimp, chopped
3 ounces smoked salmon, chopped
1/2 cup chopped green onions
1/4 cup chopped fresh dill
2 teaspoons grated lemon peel
2 cups fresh breadcrumbs from French bread
5 tablespoons (about) vegetable oil
Lemon wedges

1
Steam potatoes until tender, about 10 minutes.
2
Transfer potatoes to large bowl and mash.
3
Steam fish until cooked through, about 10 minutes.
4
Transfer fish to plate; cool 5 minutes.
5
Flake fish and add to potatoes.
6
Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
7
Season to taste with salt and pepper.
8
Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
9
Place bread- crumbs in shallow bowl.
10
Coat each cake with breadcrumbs, pressing to adhere.
11
Heat 3 tablespoons oil in heavy large skillet over medium heat.
12
Working in batches, saute fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
13
Divide fish cakes among 4 plates.
14
Serve with lemon wedges.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound russet potatoes, peeled, cut into 1/2-inch pieces, 1 6-ounce orange roughy fillet, 1/4 pound bay shrimp, chopped, 3 ounces smoked salmon, chopped, and more.

Yes, Fish Cakes with Shrimp and Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes with Shrimp and Smoked Salmon

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