Smorrebrod with salmon cakes

Smorrebrod with salmon cakes
  • 0:30 Prep
  • 0:40 Cook
  • 4 Servings
  • Easy

Brimming with salmon, these fish cakes are a weekday winner.

Featured in
Lunch recipes, Fish recipes


  • 180g (2/3 cup) crème fraîche, plus extra, to serve
  • 2 tablespoons finely chopped fresh mint
  • 3 teaspoon Dijon mustard
  • 2 teaspoons finely grated lemon rind
  • 550g potatoes, peeled, chopped
  • 420g salmon fillets, skin removed
  • 20g butter
  • 1 leek, halved lengthways, thinly sliced
  • 2 eggs
  • 40g (1/4 cup) plain flour, plus extra, to dust
  • 180g (2 cups) dried breadcrumbs
  • 1 egg yolk
  • Extra virgin olive oil, to shallow-fry
  • 4 thick slices sourdough rye bread, toasted or chargrilled
  • Snow pea shoots, trimmed, to serve


  • Step 1
    Combine the crème fraîche, mint, 1 tsp mustard and 1 tsp lemon rind in a bowl. Season. Cover with plastic wrap and place in the fridge until required.
  • Step 2
    Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Mash until smooth. Season and set aside.
  • Step 3
    Meanwhile, place the salmon in a large, deep frying pan. Cover with cold water. Place over medium-high heat and bring to a gentle simmer. Cover and remove from the heat. Set aside for 10 minutes to poach. Remove fish from pan. Allow to cool slightly. Flake the flesh.
  • Step 4
    Melt the butter in a frying pan over medium heat. Add the leek and cook, stirring often, for 5 minutes or until softened. Set aside.
  • Step 5
    Whisk eggs in a bowl. Place flour and breadcrumbs on separate plates. Set aside. Combine potato, salmon, egg yolk, half the leek and remaining 2 tsp mustard and 1 tsp rind in a bowl. Season. Use hands dusted with flour to shape into 12 patties. Carefully dip patties in flour to coat. Dip in egg and then breadcrumbs, pressing firmly to coat.
  • Step 6
    Pour enough oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook the cakes, in batches, for 2 minutes each side or until golden. Serve on toast with remaining leek, crème fraîche sauce and snow pea shoots.


  • 4077 kj


  • 53g

    Fat Total

  • 19g

    Saturated Fat

  • 8g


  • 43g


  • 78g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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