Spiced Smoked Salmon Potato Cakes

I receive a steady flow of recipe pamphlets from a variety of sources and one of the recent ones was from the Seasmoke seafood people whose range includes various varieties of smoked salmon, mussels, Mediterranean mackerel, Kabayaki Dory, gravlax, smoked eel and other treasures.

All these items make for a stunningly easy antepasto platter or they can be combined with other ingredients for a salad, a pasta dish, or a main.

The picture alone for today's recipe was enough to tempt me into the kitchen. This is a simple but tasty dish, elevating the "fish cake" into something a little more exotic.

I keep smoked salmon in the freezer, ready for days when inspiration is slim. It seems to keep well there - not that it stays there for long!

800g waxy potatoes
250 Seasmoke Smoked Salmon
100g cow's feta, crumbled
1 teaspoon ground cumin
grated rind 1 lemon
1 large egg
ground black pepper to taste
olive oil for cooking
lemon wedges

Boil the potatoes for 10 minutes. Drain and cool. Coarsely grate the potatoes into a bowl. Add the smoked salmon, crumbled feta, cumin, lemon rind, pepper and egg. Mix together well.

Divide and shape into six cakes. Over a medium heat, fry the salmon cakes in a little olive oil until crunchy and golden both sides.

To serve, top each cake with a little extra smoked salmon and a dollop of mayonnaise, seasoned with lemon juice and freshly chopped dill.

Recipe and photo from Seasmoke Traditional Seafood.