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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Fish Cakes with Shrimp and Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions