Blogmas 2017 – Day 22 – Festive Appetiser – Salmon Fishcakes

This is a lovely recipe for a swift and festive appetiser to delight your guests or just enjoy at home whilst cosying up with a Christmas movie.

For some, like me, there is always the looming potential for a last minute scramble. Thus, one of the great things about this recipe is the flexibility when it comes to ingredients. Not only can you use up any leftover potato or grab that tub of smash out of the cupboard, you can swap the fish. This helps out if you aren’t a fan of salmon or if you only have alternatives left in the cupboard.

However, the best thing about this recipe? It is low FODMAP and syn free! I can hear you whooping from here, you know…

You will need:

  • 2 large baking potatoes (You could also use equivalent leftover potato or xxxg Smash)

  • Frylight

  • Grated zest and juice of ½ lemon

  • 1 egg yolk

  • 150g smoked salmon trimmings, plus extra to serve

  • 1 tbsp chopped parsley, plus extra

  • A few spring onions (green part only for low FODMAP) or a handful of chives

  • Salt

  • Black pepper


If cooking from scratch, microwave the potatoes for about 10 minutes until they are tender. A good test is to slide a sharp knife into them. If there is no resistance, then they are cooked.

Alternatively, if you have more time and would like to do something with crispy skins, you could microwave the potatoes for 5 minutes and then bake them in the oven at 200C. The longer you microwave the potatoes, the quicker they will bake in the oven but they need a good amount of oven time to crisp up the skins. Baking them for 5 minutes will probably mean about 45 minutes in the oven.

Finely chop the spring onions (or chives if using) and the smoked salmon.

Leave the potatoes to cool for 5-10 minutes and then scoop the flesh in a bowl. Mash together with a few sprays of Frylight, the lemon zest and juice, spring onions or chives, and some salt and pepper. Leave to cool.

Once cooled and you have taste tested the mixture, add the egg yolk, salmon and parsley. Combine thoroughly and shape the mixture into small rounds. Flatten the rounds into blini shapes and chill in the fridge for 15 minutes.

Spray a frying pan with Frylight and pop the rounds in. Fry over a low-medium heat for a few minutes each side or until the rounds turn golden.

Serve the mini fishcakes garnished with a little extra of the salmon and parsley and chives if using.


And there you have it! Easy recipe that makes me feel all chef-like when they turn out to be pretty and tasty. Try them out and tweet me your pics! @missamyrach




Check out yesterday’s post here: Blogmas 2017 – Day 21 – Christmas Gift Wrapping 2017

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