Easter Smoked Salmon Cakes

Easter Smoked Salmon Cakes from Burren SmokehouseWhen preparing a good brunch for friends and family, it is important to select easy recipes, and this is one of them. Ready in 40 minutes, it can be quickly done and kept warm in the oven.

For 4 people


3 large eggs
4 cups / 12 oz / 340g potatoes
2 x 180g (14oz) Burren Hot smoked Irish Organic Salmon, flaked
½ cup finely chopped red onion
1 tblsp whole-grain mustard
2 + 1 tblsp chopped fresh dill (or 1 + 1 tsp dried), divided
¼ cup breadcrumbs
½ tsp freshly ground pepper
¼ tsp salt
2 tblsp extra-virgin olive oil, divided

1/3 cup reduced-fat sour cream
1 tblsp capers, rinsed and chopped
1 tsp fresh lemon juice


Preheat oven to 200°F / 100°C.

In a large bowl, lightly beat the eggs with a fork. Add chopped onion, mustard, 2 tblsp fresh dill (or 1 teaspoons dried), breadcrumbs, pepper and salt, and stir. Add flaked smoked salmon, then shred the potatoes into it. Stir everything to combine.

Heat 1 tblsp oil in a large nonstick frying pan over medium heat until hot. Fill a 1-cup measure (or a small ramequin) two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a little patties.

Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish and keep them warm in the oven, covered in tinfoil to avoid drying out. Wipe out the frying pan and, with the remaining 1 tblsp of oil, fry off the remaining salmon mixture.

Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

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