Hot Smoked Salmon is a naturally gluten free product. Always double check the label to ensure that there are no other ingredients added.
I buy hot smoked salmon in either Lidl or Aldi and it makes for an economical, quick mid-week meal. I don’t see the point in spending a large amount of money on the fish when it’s a component of a dish like this. It’s different when you are eating a good smoked salmon as a starter, then the extra money, to me, is worth it sometimes to get the difference in flavour and texture. Especially in Ireland where we have some amazing organic smoked salmon and artisan smoke houses. Another day, another post!
So anyway, on with my quick mid-week fish cake recipe. This is a meal that my kids also enjoy.
- Hot Smoked Salmon – around 250g. I use only one packet between two adults and two smaller kids as I make the kids fishcakes bite size. If more than two adults, then two pack from Aldi/Lidl are necessary.
- 400 g Sweet Potato. Or you can use a mix of sweet and regular.
- 1.5 teaspoons of Smoked Paprika. Some really good authentic Spanish Brands out there in small tins that are marked ‘Sin Gluten’
- 50g Frozen Petit Pois
- Salt and Pepper
- 1 egg – beaten
- Gluten Free Breadcrumbs OR
- Discovery Gluten Free Crispy Crumb Coating – I bought this in Dunnes Stores.
I generally just have some side salad with this.
First thing is to peel and chop your potatoes before boiling and mashing them.
Once the potatoes are mashed, add in your hot smoked salmon and mash along with the paprika, salt and pepper. The Smoked Paprika really adds to the flavour of the hot smoked salmon in this dish.
At this stage you can add your frozen peas. I find that they don’t need pre-cooking and cooking them once within the gluten free fish cakes, is plenty.
At this point, I find it easiest to get my hands in to make the fish cakes into the size that you like.
Once you have shaped your fish cakes, dip them in egg and then your Discovery gluten free crumb mixture or your gluten free bread crumbs and they are ready for frying, or if you prefer, you can oven bake them.
On this Occasion I fried mine in a little oil in a non-stick pan. This part takes under ten minutes. Cook until warmed through and crispy on the outside.
As they have potato and fish in them, I find that a side salad is plenty to make a filling gluten free dinner.
I hope that you find this recipe as convenient as I do as a quick mid-week gluten free dinner. Feel free to leave your comments or to contact me and let me know how you get on.