Mini Smoked Salmon and Dill Cakes
Ingredients:
250g floury potatoes (e.g. Maris Piper) cut into cubes
2 tbsp cream cheese
200g smoked salmon
2 tbsp chopped fresh dill
finely grated zest of one lemon
salt and freshly grated pepper
4 tbsp gluten free breadcrumbs
olive oil
Method:
Pre-heat the oven to 200C.
Boil the potatoes in unsalted water for about 20 mins (until tender). Drain and leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth.
Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest and season with salt and pepper. Shape into walnut sized balls and flatten them lightly. Coach each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away, or refrigerate until needed.
To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning over after 5 mins (or until golden). Serve either hot or warm.