Smoked Whitefish Cakes

Serves 4 (easily doubled).

Note: You can easily substitute smoked trout or salmon. Serve with horseradish-spiked mayo, a tangy tartar sauce or ranch dressing. From Beth Dooley.

• 2 russet or baking potatoes

• 1/4 c. chopped green onions or chives

• 1 tbsp. grated lemon zest

• 2 to 4 tbsp. milk or cream, if needed

• 1/2 lb. skinless, boneless, flaked, smoked fish

• Salt and freshly ground black pepper to taste

• Generous pinch red pepper flakes

• 1/2 c. flour

• 2 to 4 tbsp. vegetable oil


Preheat oven to 400 degrees. Poke a few holes in the potatoes with a fork, and bake until tender, about 35 minutes.

Remove potatoes from oven and, when cool enough to handle, peel and pass through a coarse sieve or ricer or mash in a bowl.

Work into the potatoes the chopped onion, lemon zest, and just enough milk or cream to make a light mash. Fold in the smoked fish and season with the salt and pepper and red pepper flakes.

Place the flour in a shallow bowl. Shape the fish cakes into 4 or 8 patties, then lightly dredge in the flour and set aside on a separate plate or parchment paper.

Put enough oil in a heavy skillet to thoroughly coat and set over medium-high heat. When the oil sputters slightly, fry the fish cakes in batches until browned and very crisp, about 3 minutes per side, adjusting the heat if they’re browning too fast. Hold the cooked fish cakes in a 250-degree oven until ready to serve.

Nutrition information per serving:

Calories 245 Fat 8 g Sodium 590 mg Carbohydrates 27 g Saturated fat 1 g Total sugars 2 g

Protein 17 g Cholesterol 20 mg Dietary fiber 2 g

Exchanges per serving: 1 starch, 1 carb, 2 lean protein, 1 fat.