Delicious Salmon Recipe: Irish Potato Salmon Cakes
Prepare your taste buds for a sensational dish that will tickle your palate and leave you wanting more. Introducing the Irish Potato Salmon Cakes with Horseradish Sauce recipe, a deliciously irresistible dish that combines the richness of salmon, the wholesomeness of whole wheat flour, oats and potato, and the fiery punch of horseradish sauce. This recipe is guaranteed to satisfy seafood lovers and potato enthusiasts alike.
Potato is a staple food in Irish cuisine and these potato salmon cakes are a popular dish in Irish homes, as well as being served in restaurants all over Ireland. The key to making perfect fish cakes lies in choosing the right ingredients and mastering the cooking technique. With simple step by step instructions and tips, you will learn how to create this traditional dish with ease in no time.
Get ready to impress your family and friends with this recipe that will make you feel like a master chef. Don’t be surprised if they ask for seconds or even thirds. Are you ready to dig in? Then let’s get started!
Why You’ll Love This Recipe
Dear reader,
Are you tired of the same old boring dinner options? Then look no further than our Irish Potato Salmon Cakes with Horseradish Sauce recipe! Not only is this dish packed with flavorful ingredients like smoked salmon and cheddar cheese, but it is also quick and easy to prepare.
One reason you’ll love this recipe is its versatility. The potato cakes can be served as a main course or as an appetizer for your guests. And the horseradish sauce can be used as a dipping sauce or spread on top of the cakes for an added kick of flavor.
Another reason to love this recipe is its health benefits. We use whole wheat flour and quick-cooking oatmeal in our potato cakes for added fiber and nutrients. Plus, the smoked salmon provides a healthy dose of omega-3 fatty acids, which have been shown to improve cardiovascular health.
And don’t worry, even picky eaters will enjoy this dish! The savory flavors of bacon and mashed potatoes are sure to please any palate.
So what are you waiting for? Try out our Irish Potato Salmon Cakes with Horseradish Sauce recipe today and discover a new dinner favorite.
Ingredient List
The Irish Potato Salmon Cakes with Horseradish Sauce recipe requires 14 ounces (400g) of skinless salmon fillet, preferably smoked, to give it a rich and savory flavor. You’ll also be needing 1 pound (450g) of russet potatoes, which can be mashed and mixed with egg and whole wheat flour to bind the salmon cakes together. To balance out the smoky taste, we need 1 tablespoon of finely grated lemon rind and 1 teaspoon of freshly squeezed lemon juice.
Adding extra-texture to this dish, we use 1/2 cup (113g) of quick-cooking oatmeal, which will help keep each cake compact during cooking. Crispy bacon comes in for extra umami and crunch; the recipe add 2 slices chopped bacon, cooked ahead and drained on paper towels. For richness, you’ll need an egg, while about ½ cup (50g) of bread crumbs is used to give the cake’s top layer more texture.
To enhance its flavor, we suggest using a combination of fresh herbs like chopped chives, or parsley. Additionally, reducing the amount of salt intake can be addressed by using low-fat cheese made from 2 percent milk. We would recommend grated cheddar cheese for taste variety.
Irish Potato Salmon Cakes with Horseradish Sauce serves eight people, so you’ll also need these for the horseradish sauce: 3 tablespoons prepared horseradish, ½ cups light mayonnaise, 1 teaspoon finely grated lemon zest, 1 tablespoon fresh lemon juice, a pinch salt and pepper, ¼ cup sour cream, and 1-2 tablespoons creme fraiche.
Overall, these ingredients will produce one budget-friendly meal that’s easy to prepare yet rich in flavor.
The Recipe How-To
Irish Potato Salmon Cakes with Horseradish Sauce Recipe
Yield: 4 servings
Ingredients:
- 1 pound (450 g) white potato, peeled and chopped
- 1 (13 to 14 ounces/400 g) can salmon fishcakes
- 2 tablespoons quick-cooking oatmeal
- 2 tablespoons whole wheat flour
- 1/2 cup white cheddar cheese (finely grated)
- 1 tablespoon prepared horseradish (1 tablespoon for salmon cakes, 1 tablespoon for horseradish sauce)
- Lemon rind and juice from half a lemon
- Salt and pepper, to taste
- 1 egg, beaten
- 2 tbsp. olive oil
For the Horseradish Sauce:
- ½ cup sour cream or creme fraiche
- 1 tablespoon of freshly squeezed lemon juice
- 1 teaspoon of prepared horseradish
- A pinch of salt and freshly ground pepper
Directions:
- In a large pot, bring water to a boil and add the chopped potatoes. Reduce heat and cook for about 15 to 20 minutes or until the potatoes are tender.
- Drain and mash the potatoes in a bowl and let them cool completely.
- In another bowl, flake the canned salmon fishcakes into small pieces.
- Add cooked salmon, oatmeal, whole wheat flour, cheese, horseradish, salt pepper, beaten egg, and mix together well. (Tip: Using your hands to combine all ingredients will help you form the patties better.)
- Form the mixture into equal-sized salmon cakes or patties.
- Preheat oven at 375°F (190°C).
- Heat up olive oil in a skillet over medium-high heat. Add the salmon cakes and fry for about 2-3 minutes per side until golden brown.
- Next, transfer the fish cakes to a rimmed baking pan and bake in the oven for an additional 10 -12 minutes or until they are cooked through.
- To make horseradish sauce, mix all of the horseradish sauce ingredients in a bowl.
- Serve with a side of lemon wedges and drizzle horseradish sauce on top of Irish Potato Salmon Cakes before serving.
These cakes with a crispy crusted salmon fillet and mashed potatoes are perfect for your busy weeknight dinner, family picnic or weekend brunch. Every bite is wonderfully cheesy with some added heat from the horseradish sauce!
Substitutions and Variations
The beauty of this Irish Potato Salmon Cakes recipe is its flexibility. You can customize it to your own taste and preference. Here are some substitutions and variations that you can try:
– Whole Wheat Flour: If you want to make this recipe gluten-free, simply substitute the whole wheat flour with a gluten-free flour blend that you prefer.
– Smoked Salmon: You can use other types of salmon or even canned salmon for this recipe. You can also use other types of fish like trout, cod, or haddock.
– Quick-Cooking Oatmeal: If you don’t have quick-cooking oatmeal on hand, you can substitute it with bread crumbs or panko.
– Cheddar Cheese: If you don’t have cheddar cheese, you can use other types of cheese like mozzarella or parmesan.
– White Potato: This recipe calls for russet potatoes, but you can use other varieties like Yukon gold or red potatoes.
– Bacon: If you prefer a vegetarian version of this recipe, simply omit the bacon.
– Horseradish Sauce: You can adjust the amount of prepared horseradish in the sauce depending on how spicy you like your food. You can also add other ingredients like capers, lemon juice, or dill to the sauce.
– Low FODMAP: To make this dish low FODMAP, substitute the onion with scallions and use lactose-free plain yogurt in place of sour cream.
– Southern Salmon Cakes: For a soulful twist on this Irish classic, try making southern style salmon cakes! Add bell pepper and celery to the potato mixture, and serve with caper sauce.
So feel free to experiment with different ingredient combinations and find the ones that work best for your taste!
Serving and Pairing
These Irish Potato Salmon Cakes With Horseradish Sauce are a flavorful dish that can be served as an appetizer or as a main course. The creamy horseradish sauce adds a tangy kick to every bite, while the cakes offer a delightful combination of crispy and fluffy textures.
When it comes to pairing this dish, there are several options to choose from. For a light and refreshing pairing, serve these salmon cakes with a crisp green salad topped with a zesty vinaigrette dressing. Alternatively, you can add some roasted vegetables, like asparagus or broccoli, to create a more substantial meal.
If you’re looking for something more indulgent, you can pair these cakes with some lightly toasted bread or brioche buns. Simply place the salmon cakes on top of the bread and dollop some horseradish sauce on top before serving. This creates an impressive looking dish that is also bursting with flavor.
For those who want to take this dish up a notch, consider pairing it with some white wine such as Chardonnay or Pinot Grigio. The smoothness of the wine will complement the creaminess of the horseradish sauce and bring out the delicate flavors in the salmon.
Overall, these Irish Potato Salmon Cakes With Horseradish Sauce are versatile enough to be paired with various sides delectable enough to be savored on their own. No matter how you choose to serve them, they will make your taste buds sing and your belly full!
Make-Ahead, Storing and Reheating
These Irish Potato Salmon Cakes with Horseradish Sauce can be made ahead of time and refrigerated or frozen for future meals. To make ahead, simply follow the recipe instructions but don’t cook them. Instead, you can shape the cakes and place them on a baking sheet lined with parchment paper. Then, cover it tightly with plastic wrap and refrigerate the cakes for up to 2 days or freeze them for up to 1 month.
To cook the refrigerated or frozen cakes, allow them to thaw at room temperature for about 30 minutes before baking. Preheat your oven to 375°F (190°C) and line a rimmed baking pan with parchment paper. Coat the cakes lightly with olive oil and bake them for 12-15 minutes, flipping halfway through, until they are heated through and golden brown.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat the potato salmon cakes, preheat your oven to 375°F (190°C) and bake them on a rimmed baking sheet that is lightly coated with olive oil or cooking spray for about 12-15 minutes.
The horseradish sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Feel free to double or triple the recipe if needed. Before serving, give the sauce a good stir to combine thoroughly as it tends to separate over time.
By following these make-ahead tips and reheating instructions, you can enjoy these delicious Irish Potato Salmon Cakes with Horseradish Sauce at any time of the day without compromising on flavor or texture.
Tips for Perfect Results
To ensure that your Irish Potato Salmon Cakes with Horseradish Sauce recipe comes out perfectly, there are a few tips that you should consider. As a chef specializing in British cuisine, I’ve spent years perfecting this recipe to achieve the perfect balance of flavors and textures. Here are some tips that will help you achieve the best results:
1. Don’t overcook the salmon: Overcooking the salmon can make it dry and tough to incorporate into the potato cakes. As soon as it’s cooked, flake it into small pieces and allow it to cool before mixing with other ingredients.
2. Add enough binding ingredients: Having enough binding ingredients such as eggs, whole wheat flour, and quick-cooking oatmeal will help keep the Irish Potato Salmon Cakes together while they’re being cooked.
3. Form the cakes tightly: To ensure that the cakes hold their shape while cooking, gently press them together while forming them into patties. This will also help prevent any crumbling.
4. Use smoked salmon for depth of flavor: Using smoked salmon in this recipe adds another layer of flavor to your dish, providing a unique taste experience.
5. Season appropriately: Adding salt and pepper to taste is essential for any recipe; however, if you want to take your Irish Potato Salmon Cakes with Horseradish Sauce game up a notch, consider incorporating seasoning such as lemon zest or dill into your recipe for added freshness.
6. Make sure to cool the mashed potatoes before adding the other ingredients: For optimal texture and consistency, let the mashed potatoes cool completely before adding in additional ingredients such as eggs, flour, smoked salmon, and cheddar cheese.
Keep these tips in mind as you execute this recipe for best results!
Bottom Line
In conclusion, Irish Potato Salmon Cakes with Horseradish Sauce is a scrumptious recipe that is sure to delight your taste buds. It is perfect for those times when you have limited time to cook but still want to create something that looks and tastes impressive. This dish is versatile and can be served at any mealtime, whether it’s breakfast, brunch or dinner.
This dish is suitable for both novice and experienced cooks, as it requires only 4 ingredients and takes just minutes to prepare. You’ll love the combination of flavors in this dish- from the crispy crusted salmon to the creamy, tangy horseradish sauce that perfectly complements the tender potato cakes.
What’s more, you can easily customize this recipe according to your preferences by substituting ingredients or making variations. Plus, you can store and reheat leftovers for another day of delicious eating.
Don’t forget these helpful tips such as using whole wheat flour or quick-cooking oatmeal for a healthier option, using smoked salmon or canned salmon if fresh is not available, or adding capers to your horseradish sauce for an extra zing of flavor.
In short, the Irish Potato Salmon Cakes with Horseradish Sauce recipe is a must-try dish for anyone who appreciates delicious cuisine that is easy to make without compromising on taste. So why not give it a go today and see how quickly it becomes a family favorite!
Irish Potato Salmon Cakes With Horseradish Sauce Recipe
Ingredients
- 2 slices bacon, chopped
- 1/2 lb white potato, washed but not peeled
- 1 cup cheddar cheese, finely shredded
- 1/2 cup quick-cooking oatmeal
- 2 ounces smoked salmon, diced
- 2 teaspoons horseradish
- salt & pepper
- 1 egg, beaten
- 1 whole wheat flour, for dredging
- oil (for frying)
Sauce
- 1 cup whipping cream
- 2 -3 tablespoons horseradish
Instructions
- In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
- Coarsely grate potatoes into large bowl.
- Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
- Add egg and stir to bind together.
- Form into 8 small potato cakes and dust with flour.
- The recipe does not call for them to be pan fried, however my sister did.
- About 5-10 min each side, then served with sauce.
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.