Coming across a packet of impossibly fragrant hot smoked salmon at our local farmers market I held up a packet in front of Scotty and blurted out, I’m buying this and making you some awesome salmon cakes with it. The brain filter had a momentary lapse of concentration and conveyed a thought directly to my mouth without the usual thought procedure (those who know me, know this happens often)… and there I was, committed to Hot Smoked Salmon cakes. The body took over from there and drove my legs to the fruit and veg stand and finally my brain caught up and decided on middle eastern inspired Hot Smoked Salmon and Sweet Potato Cakes with Spiced Yoghurt and Salmon Skin Crispies.
Hot Smoked Salmon and Sweet Potato Cakes with Spiced Yoghurt
- 250g hot smoked salmon fillet with skin on
- 550g sweet potato
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Small handful fresh coriander, finely chopped
- 2 spring onions finely chopped
- 2 tablespoons plain flour
- 1/2 cup unsweetened greek yoghurt
- Olive oil, for shallow frying
Preheat oven to 200° Celsius.
Piece the exterior of each sweet potato in a few places with a fork. Place the sweet potatoes in the oven and bake for 45 minutes or until tender. When tender remove from oven and set aside to cool slightly.When cool enough to handle, slice the sweet potatoes down the centre and scoop out the flesh with a spoon. Discard the skin and place the flesh in a large mixing bowl.
To the sweet potato add 1/2 teaspoon ground coriander, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, fresh coriander, spring onion, flour, salt and pepper to taste. Mix until well combined.
Remove the skin from the hot smoked salmon and set aside in the fridge. Flake the salmon flesh into pieces with a fork and transfer to the sweet potato mixture. Gently mix until salmon pieces are evenly distributed throughout the mixture.
Flour your hands, then use them to divide the mixture into 8 portions. First roll the portions into balls, then pat them down into circles about 2cm thick. Dust them with flour when finished and transfer to a floured plate and put into the fridge for about an hour before cooking to firm up.
Meanwhile, mix the yoghurt with the remaining 1/2 teaspoon coriander, 1/2 teaspoon cumin and 1/4 teaspoon paprika and pop in the fridge till ready to serve.
When ready to cook the cakes, preheat oven to 200° Celsius and place the salmon skin in the over between two baking sheets lined with paper for 25-30 mins or until crisp.
While the salmon skin is crisping up, preheat a large fry pan over medium high heat and add two tablespoons of olive oil. When the olive oil is hot, add 4 cakes and cook for 3-4 minutes each side until crisp and golden. Repeat with the remaining fish cakes and serve with the spiced yoghurt, lemon wedges and salmon skin broken into pieces.
mmmm, those are some damn tasty photos!
These look and sound amazing. I assume it is only 1/2 teaspoon of cumin that gets mixed into the yogurt and not 12 as the recipe states.
It is!! Thanks for the heads up… fixing that typo now. 🙂
Oooh, this looks so good! Terrific recipe — I love salmon (and it’s Alaskan salmon season in the US), so your timing is perfect. Of course I’ll have to smoke the salmon, but that OK. 😉 Thanks for this.
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I get a little excited when I see the hot smoked salmon/trout stand at Marrickville Market. I always grab a pack of it. I love the gorgeous colour that the sweet potato has given the cakes. Yes please!
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stunning pictures Amanda, need a few lessons off you! I make pumpkin cakes all the time, defiitely trying them with sweet potato next time!
Yum! Perfect for breakfast, lunch or dinner!
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Huzzah! I have that *exact* hot smoked salmon fillet in the fridge [am assuming you got yours at Ramsgate Organic Markets? That’s where I got mine!] in the fridge & was just going to scoff the lot as is but you’ve inspired me 🙂
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haha love how you work. ‘I’m buying this and I’m gonna make something freakin awesome out of it!!” And omg….yea you did! Perfect brunch right here
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Salmon and sweet potato sounds wonderful! Love the looks of this cakes and I bet the flavors burst in your mouth with every bite! Great recipe!
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When it comes to salmon, hot smoked is the only way to go. These scrummy cakes look……. scrummy 🙂
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Hi!
Really loved these, as expected…the flavor combos are perfect together 🙂
However, I didn’t weigh out the potatoes, and used 3 fairly large ones…the patties came out a bit “cakey” like, did not form toooo well together…i was wondering if that is how they were for you as well, or maybe i ended up having too much potato? how many did you use…?
Thanks!
Hi Jeca, 3 fairly large ones would have likely been over 500g. Sweet potatoes are very heavy as a vegetable. Mine definitely weren’t cakey and formed quite well, so I would say there was too much sweet potato. I don’t remember exactly how many because I weighed it out. In future, if you have too much potato and you are struggling to form them, try upping the quantity of wet ingredients (in this case yoghurt) then it would have helped them form better. Patties and fritters are all about consistency, so if it doesn’t feel right (too wet or too dry) then you can play around with the ingredients till you get it right. Hope that helps!
Wow! Just wow! this is my first time on your site and I am so very impressed with your photography and the feel you create around the setting! Thank your or sharing your creations!
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