Donegal Smoked Fish and Potato Cakes
Cácaí Éisc·(kaw-kee aysh-k)
The Evening Tea: Quick Potato Comforts
Step into a Killybegs home at six p.m. on a Tuesday, and you'll find the Evening Tea—a meal where the smartest move involves stretching leftover mashed russets with a vacuum-sealed packet of supermarket smoked trout. The technique is non-negotiable—the potatoes must be completely cold, unlocking a natural starch cement that binds the cake without turning it to glue. Drop them in a hot cast-iron skillet, let the crust crackle, and don't overthink the plating.
Before you start
Always use completely chilled potatoes.
If you don't have leftover mashed potatoes, boil and mash two large peeled Russet potatoes without any milk or butter. Spread the dry mash flat on a baking sheet and chill completely in the fridge before using so the starches lock up.
Ingredients
- leftover mashed potatoes3 cup
- hot-smoked salmon10 oz
- scallions3 med
- fresh flat-leaf parsley1/4 cup
- lemon1 med
- large egg1 large
- Dijon mustard1 tsp
- black pepper1/2 tsp
- all-purpose flour1/2 cup
- large eggs2 large
- milk1 tbsp
- Panko breadcrumbs1 1/2 cup
- Irish butter2 tbsp
- neutral oil2 tbsp
Method
- 01
Combine the cold potato base with the aromatics.
Place the chilled mashed potatoes into a large mixing bowl and break them up slightly with a fork. Add the chopped scallions, parsley, lemon zest, egg yolk, mustard, and black pepper.
- 02
Gently fold in the flaked smoked fish.
Using your hands, break the smoked fish into large, bite-sized flakes directly into the potato mixture. Use a gentle folding motion to incorporate the fish without mashing it into a paste, preserving the meaty texture.
- 03
Shape the mixture into eight even patties.
Lightly flour your hands, scoop up about a third of a cup of the mixture, and roll it into a ball. Flatten it into a hockey-puck shape about one inch thick and transfer to a plate.
- 04
Dredge the cakes through the breading station.
Set up three shallow bowls: one with the flour, one with the beaten eggs and milk, and one with the breadcrumbs. Coat each fish cake in the flour, dip it completely into the egg wash, and press it firmly into the breadcrumbs to coat all sides.
- 05
Chill the breaded cakes to set the fat.
Place the breaded cakes back in the refrigerator for at least 20 minutes. This critical rest chills the residual butter inside the potatoes, ensuring the cakes hold together perfectly in the hot pan.
- 06
Fry in a mix of butter and oil until deeply golden.
Heat a heavy skillet over medium heat and add the oil and butter. Once the butter is foaming, carefully add the fish cakes in batches to avoid crowding. Fry for 3 to 4 minutes per side until deeply browned and crisp, then drain briefly on a paper towel.
Notes
Hold off on adding extra salt until you taste the mixture.
Smoked fish brings a significant amount of its own brine to the table, so rely on the black pepper and aromatics first.
American supermarket substitutions work perfectly here.
While traditional raw dyed haddock is the old-school standard in Donegal, readily available vacuum-packed hot-smoked salmon or smoked trout perfectly replicates the robust, oily smoke of the homeland.
From Cook Irish-American Food.