Latvian-Inspired Smoked Fish Potato Cakes with Dill Cream
Golden potato cakes packed with smoked fish, herbs and Baltic coastal flavours that everyone will enjoy.
Ingredients
For the fish cakes
- 600 g floury potatoes, peeled and chopped
- 250 g smoked haddock or smoked salmon, flaked
- 1 small onion, finely chopped
- 2 tbsp chopped fresh dill
- 1 egg
- 50 g plain flour, plus extra for dusting
- Zest of 1 lemon
- Black pepper
- 3 tbsp vegetable oil for frying
For the dill cream
- 150 ml sour cream
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- pinch of salt
Instructions
- Boil the potatoes until tender, then drain thoroughly and mash until smooth.
- Stir through the smoked fish, onion, dill, lemon zest, egg and flour.
- Season carefully — smoked fish is already salty.
- Shape into eight small cakes and dust lightly with flour.
- Heat the oil in a frying pan and cook the cakes for 4–5 minutes on each side until golden and crisp.
- Mix the sour cream with lemon juice, dill and seasoning.
- Serve the fish cakes hot with the dill cream.
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Notes
The Baltic countries understand smoked fish better than almost anywhere. Let the smoke do the talking.
Nutrition
689
Calories
34G
Fat
14G
Saturates
11G
Sugars
430G
Salt
32G
Protein
66G
Carbs
26G
Fibre
ⓘ UK Government Reference Intakes (RIs).
