Fish Cakes with Smoked Salmon Mayonnaise

Recipe provided by: Chef Sean Murphy


Fish Cakes

5 medium potatoes, peeled 5
6 large shrimp, peeled 6
1 tbsp butter 15 ml
1/4 cup chopped onion 50 ml
1/2 small red pepper, finely diced 1/2
1 small garlic clove, crushed 1
1 tbsp lemon juice 15 ml
1/4 tsp parsley, chopped 1 ml
1/4 tsp dried or fresh thyme 1 ml
1/4 tsp Cajun seasoning, or to taste 1 ml
4 oz lobster meat 125 g
4 oz haddock fillet 125 g


1 egg 1
1/4 cup milk 50 ml
1 cup flour 250 ml
2 cups panko bread crumbs 500 ml

Smoked Salmon Mayonnaise

1 cup mayonnaise 250 ml
1/4 cup julienne of smoked salmon 50 ml
1 tbsp chopper capers 15 ml
1 tbsp fine diced red onion 15 ml
  zest of 1/2 lemon  
  lemon juice to taste  



Boil potatoes until soft; mash, but not too finely. Let cool. Cut shrimp into medium dice and sauté in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool.

Chop lobster; drain, and stir into cooled shrimp mixture. Steam or poach haddock fillets.

Flake haddock and combine with potato and shrimp mixtures. Cool. Form into patties, using about ¼ cup (50ml) mixture for each.

Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated , then dip into breadcrumbs. Deep fry in canola oil for about 3 minutes, until browned and crispy. Drain on paper towels and serve with a dollop of smoked salmon mayonnaise.