Fish cakes make the perfect party appetizer, but can also be enjoyed as a main course. Serve fresh with tartar sauce, ketchup, or cocktail sauce, and get to dippin'!
Sauté red bell pepper, garlic, and green onions in melted butter until tender, about 5 minutes. Remove from heat.
Place smoked salmon into a large bowl. With gloved hands, break the salmon up until it is well flaked.
To the salmon in the bowl, add the sautéed vegetables, egg, horseradish sauce, mayonnaise, mustard, and bread crumbs. Use your gloved hands to combine all the ingredients well.
Form mixture into 5 equally sized 1-inch thick patties.
Heat olive oil in a large skillet over medium-high heat until hot, but not smoking. Oil will be shimmering.
Carefully add fish patties to the hot oil. Cook over medium-high for 1.5 minutes per side. Flip again, cooking an additional 1.5 minutes per side for a total of about 6 minutes. Your fish is already cooked, so the only thing you are doing is cooking the egg and browning the outside of the patties.
Remove from heat and drain on paper towels.
Serve with tartar sauce, ketchup, or cocktail sauce.
Notes
We are using smoked salmon and it's what we suggest for great flavor. You can buy salmon already smoked from the grocery store. If you prefer, you can use any cooked, flaky fish such as haddock, cod, tilapia, etc. You can also use canned or pouch tuna or salmon. Be sure you use cooked fish.
It’s best to use a fish turner or spatula rather than tongs to avoid the possibility of breaking the patties.