To Use Up Seafood Starters: Smoked Salmon and Prawn Fishcakes

You’ll need

► 500g Maris Piper potatoes, peeled and cut into quarters

► 25g Scottish unsalted Butter

► 300g Scottish smoked salmon

► 100g prawns

► 50g gherkins

► 15g Cajun seasoning

► Small bunch of parsley, chopped

► Small bunch of dill, chopped

► 1 Scottish egg

► For the coating:

► 100g plain flour

► 2 Scottish eggs

► Splash of Scottish milk

► 100g breadcrumbs

Method:

1. In a large pan cook your potatoes in cold salted water and slowly bring them to the boil.

2. Once the potatoes are cooked, drain and allow to “steam out” for a few minutes. Then place the potatoes back into the pot and put it back onto the stove. On a low heat dry out the potatoes, add the butter to the potatoes at this stage and then mash.

3. Before everything gets cold mix the smoked salmon, prawns, one egg, gherkins, chopped parsley and dill and cajun seasoning. You might find that you will not have to add much salt to this as the spice and the smoked salmon will do a lot of the seasoning for you.

4. Next, once you are happy with the seasoning, shape the fishcakes. I do this by weighing out 100g balls and then press them out into a pastry cutter. This will give you uniform sizes

5. Place the shaped fishcakes into the fridge for around an hour so that the can firm up.

6. Once they are firm, you are ready to coat them in breadcrumbs.

7. You will need three bowls; one with seasoned flour, another with the 2 eggs and the milk, and lastly one for the breadcrumbs.

8. Roll the fish cakes in the flour, and then roll them in the egg and milk mixture and then the breadcrumbs.

9. You are now ready to cook. You have a few options; you could deep fry them until golden, you could shallow fry them making sure you keep them moving or you could spray them with a little oil and bake them in a hot oven at 180˚C. I have gone for the air frier option: brush with a little oil and placed in the air fryer at 200°C for 15 minutes until golden and crisp.