Best 2 Double Smoked Fish Cakes Recipes

Calling all seafood enthusiasts! Get ready to embark on a culinary journey with our tantalizing Double Smoked Fish Cakes recipe. These delectable cakes are crafted with a harmonious blend of smoked haddock and smoked salmon, enveloped in a crispy golden crust. Indulge in the perfect balance of flavors and textures, as the smokiness of the fish pairs seamlessly with the fluffy interior, creating a symphony of taste in every bite.

Our collection of recipes caters to every palate and skill level. Whether you're a seasoned chef or a novice in the kitchen, we've got you covered. From the classic Double Smoked Fish Cakes with their traditional charm to the innovative Smoked Fish Cakes with Sweet Potato Crust, each recipe promises a unique culinary experience.

For those seeking a lighter option, our Smoked Fish Cakes with Lemon and Herb Sauce offer a refreshing twist, while the Smoked Fish Cakes with Smoked Paprika Aioli provide a smoky and flavorful kick. And for those with dietary restrictions, our Gluten-Free Smoked Fish Cakes ensure that everyone can savor the goodness of this seafood delicacy.

So, gather your ingredients, prepare your taste buds, and let's delve into the world of Double Smoked Fish Cakes. From sourcing the freshest fish to perfecting the cooking techniques, our detailed instructions will guide you through each step, ensuring success in your culinary adventure.

Here are our top 2 tried and tested recipes!

DOUBLE-SMOKED FISH CAKES

Double-smoked fish cakes image

Made with smoked fish and smoked cheddar, these healthy and sophisticated fishcakes are sure to become a family favourite

Provided by Thane Prince

Categories Lunch, Supper

Time 50m

Number Of Ingredients 8

Ingredients

500g floury potato , peeled and cut into chunks
350g smoked haddock
2 large or 4 small spring onions , finely sliced
50g smoked cheddar or mature cheddar, coarsely grated
1 tsp grated lemon zest and a good squeeze of lemon juice
1 egg , beaten
2-3 tbsp plain flour
2-3 tbsp olive oil , for frying

Steps:

Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
Lift the fish from the water. When it's cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you've frozen them, fry from frozen for up to 10 minutes longer.)

Nutrition Facts : Calories 315 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.98 milligram of sodium

SMOKED SALMON FISH CAKES

Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

Ingredients

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
Divide mixture into eight portions and form into balls.
Flatten each ball to about 1 inch thick.
Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

Tips:

To achieve the best flavor and texture, use a combination of smoked fish, such as salmon, haddock, and trout.
Soak the bread in milk before adding it to the fish mixture. This will help to bind the ingredients together and create a moist and tender fish cake.
Add a variety of herbs and spices to the fish mixture for extra flavor. Some good options include dill, parsley, chives, lemon zest, and paprika.
Be sure to chill the fish cakes before frying them. This will help them to hold their shape and prevent them from falling apart.
Serve the fish cakes with a variety of dipping sauces, such as tartar sauce, remoulade, or aioli.

Conclusion:

Double-smoked fish cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own personal taste. With a variety of dipping sauces to choose from, double-smoked fish cakes are sure to be a hit at your next party or gathering.