Salmon and Smokie Fishcakes

Take a look at this recipe for Salmon and Smokie Fishcakes, for you to make and enjoy at home.

Follow the Arbroath Smokie Trail and explore five key destinations where you can discover the story of this world famous delicacy.


4oz poached Salmon
4oz Arbroath Smokies
8oz mashed potato
1oz flour
2oz fresh breadcrumbs
2 medium local free range eggs
Seasoning to taste


1. Mix together the poached fish, potatoes and one of the eggs – do this gently and it will leave good size pieces of fish. Season if required.

2. Divide into four pieces, form into rounds and flatten slightly.

3. Coat each one with flour and dip into the remaining egg (lightly beaten).

4. Coat each one with breadcrumbs.

5. Shallow fry for a few minutes on each side until thoroughly heated and the crumbs are a light golden colour.

Makes 4.