- 4
Ingredients
- 4 SERVINGS
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 1 6-ounce orange roughy fillet
- 1/4 pound bay shrimp, chopped
- 3 ounces smoked salmon, chopped
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh dill
- 2 teaspoons grated lemon peel
- 2 cups fresh breadcrumbs from French bread
- 5 tablespoons (about) vegetable oil
- Lemon wedges
Preparation
Step 1
Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash.
Steam fish until cooked through, about 10 minutes.
Transfer fish to plate; cool 5 minutes.
Flake fish and add to potatoes.
Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper.
Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Working in batches, saute fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
Divide fish cakes among 4 plates. Serve with lemon wedges.