Ingredients:
1 lb russet potatoes, peeled,cut into 1/2 inch pieces
6 ounces orange roughy fillets
1/4 lb bay shrimp, chopped
3 ounces smoked salmon, chopped
1/2 cup chopped green onions
1/4 cup chopped fresh dill
2 teaspoons grated lemons, rind of
2 cups fresh breadcrumbs ( from French bread)
5 tablespoons vegetable oil
lemon wedges, for garnish
Directions:
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.
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.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.