Ingredients Jump to Instructions ↓

  1. Lemon mayo

  2. 1 tsp sugar

  3. 1 tsp salt

  4. A little pepper

  5. Juice and rind 2 lemons

  6. 1 cup canola oil

  7. Potato cakes

  8. 500g cold mashed potato (floury potatoes are best)

  9. 500g hot-smoked salmon (see Cook's notes)

  10. 3 Tbsp finely chopped flat-leaf parsley

  11. Zest 1 lemon

  12. 1 egg

  13. 2-3 Tbsp oil

  14. 1 Tbsp butter

Instructions Jump to Ingredients ↑

  1. Put all lemon mayo ingredients, except oil, into a blender and whiz until well mixed. While the motor is running, slowly add the oil in a thin stream, until the mayo thickens. 

  2. To make potato cakes, gently mix together mashed potato, salmon, parsley, lemon zest, egg and salt and pepper to taste. Shape tablespoonfuls of the mixture into patties. Heat the oil and butter in a large frying pan until sizzling, then fry the patties for approximately 3 minutes on each side, or until golden.

  3. Serve with a lemon wedge, lemon mayo and a salad or green veges.

  4. Cook’s notes To make a firmer potato cake, halve the quantity of smoked salmon. 

  5. Canned tuna or salmon can be used instead of hot-smoked salmon. 

  6. For extra flavour, add a small finely diced red onion, 1 Tbsp capers and 1 Tbsp finely diced gherkins. 

  7. The lemon mayo can be stored in a jar in the fridge for up to 1 week.

  8. From Taste magazine, September 2007 .


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