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    Smoked Salmon Fishcakes with Instant Garlic Mayonnaise

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    Smoked Salmon Fishcakes with Instant Garlic Mayonnaise

    These fishcakes are made with smoked salmon trimmings for extra flavour. Serve with this instant garlic mayonnaise and a Waitrose Rocket and Mizuna Salad.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 4 fishcakes


    • 450g floury potatoes, such as Maris Piper or King Edward, peeled and diced
    • 1 large egg, separated
    • 4-5 drops Tabasco
    • 75g Waitrose Smoked Salmon Trimmings
    • 2 tbsp capers, drained and chopped
    • 3 tbsp chopped fresh dill
    • Salt and freshly ground black pepper
    • 50g dried breadcrumbs
    • 2 tbsp sunflower oil
    • 1 tbsp mayonnaise
    • For the mayonnaise:
    • 4 tbsp mayonnaise
    • 1 clove garlic
    • Juice of half a lemon


    1. Place potatoes in a large saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15 minutes or until tender. Drain and cool.
    2. Mash potatoes until smooth, then add mayonnaise, egg yolk and Tabasco. Stir in salmon trimmings, capers and dill. Season. Mix, then shape into four fishcakes.
    3. Place the egg white in a bowl with a pinch of salt and beat well. Place the breadcrumbs on a plate. Brush the fishcakes with the egg white then press into the breadcrumbs, coating all over. Chill until ready to cook.
    4. Place the mayonnaise in a bowl. Peel the garlic and mash with a little salt using a large knife to form a smooth purée. Add lemon juice to the mayonnaise and beat in the garlic.
    5. Heat the oil in a frying pan and fry the fishcakes until golden and crispy.
    6. Drain on kitchen paper. Serve with a dollop of the mayonnaise and thin chips.

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