Fish Cakes with Shrimp and Smoked Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
2. Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
3. Divide fish cakes among 4 plates. Serve with lemon wedges.
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