smoked salmon fishcakes with pea tartar dip

These easy little smoked salmon fishcakes can be made ahead. I love them to soak up drinks at parties, or to serve a quick hit of omega 3s to my kids for dinner (tip – don’t tell your kids they’re having ‘cakes for dinner’ as they may be disappointed). They’re great on top of a salad for a light dinner. If you think your party will need people to double-carb to soak up drinks, or if you want them for a more substantial dinner, you could serve them as sliders on warmed bread rolls with rocket (arugula), tartar sauce, guacamole, mayo or ketchup along with some of my oven roasted fries.

For a less fishy cake you can use leftover cooked cod or salmon, or even canned salmon or tuna, but be sure to add extra salt to the mixture.

The pea tartar dip is a spin on the classic English fish and chip accompaniment and allows me to share my oh-so-easy homemade mayo recipe. I also love these fishcakes with sweet chilli sauce, guacamole, mayonnaise or garlic and lemon mayo. Leftover pea dip is lovely stirred through pasta or used as a sauce for roast chicken, veggies or fish.