Wild Smoked Salmon Cakes

Method

1. Place the peeled potatoes in a pot of cold water, ensuring they are fully covered. Bring to the boil over a high heat and cook for 15 minutes, or until soft and cooked through. Drain and set aside for 5 minutes to allow excess moisture to evaporate, then roughly mash with a fork. Set aside to cool.
2. Meanwhile, roughly chop the wild smoked salmon into small, dice-sized pieces and place into a large mixing bowl. Add spring onion, parsley, lemon zest, eggs, yolks, and breadcrumbs, and season to taste. Using a spatula, gently mix to combine.
3. Once the potatoes have cooled, add them to the smoked salmon mixture and gently stir until well combined.
4. Evenly divide the mixture into twelve portions and place onto a lined tray.
5. Place the two cups of breadcrumbs into a shallow tray. Carefully shape the cakes and coat both sides in breadcrumbs.
6. Preheat the oven to 170°C fan-forced.
7. Heat a large non-stick frying pan over medium-high heat and add half of the olive oil. Once hot, carefully place six cakes into the pan and cook for 2–3 minutes on each side, or until golden brown. Transfer to a lined baking tray and repeat with the remaining cakes.
8. Place into the pre-heated oven and cook for 10 minutes.
9. Remove and serve with lemon.

1. Find Barossa Fine Foods Wild Smoked Salmon at Coles, Woolworths, selected independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.