Our fishcakes are made with Loch Duart salmon, which is renowned for its exceptional flavour and firm texture.
The salmon is baked on the bone and then flaked and mixed with crushed desiree potatoes, slow cooked onions, lemon zest, parsley, chives, dill and freshly grated horseradish. They are then dipped in seasoned flour and eggs, before being coated in crunchy panko breadcrumbs.
These fishcakes will keep in the fridge for 3 days. Reheat in a pre-heated oven at 190C for about 20 minutes, or until piping hot in the center.
Allergens:
Cereals containing gluten (Contains: Barley, Kamut, Oats, Rye, Spelt, Wheat), Eggs, Fish