The Leftovers

Ever found yourself in the situation where you have leftover smoked salmon in the fridge? Yes, it’s hard to believe but it can happen.

You may have a half-opened pack hiding in the fridge after entertaining over the festive break. Or maybe you didn’t quite need the full side when you were making that delicious smoked salmon roulade for your sister’s 40th birthday party. Maybe you’re simply tiring of eating it on its own with lemon juice and cracked black pepper (now that really is hard to believe) but are lacking the inspiration to do anything else.

Well, if that’s you, then here are two smoked salmon recipes that will allow you to get the most from your smoked salmon and ensure it’s tasted and not wasted.

Smoked Salmon Cakes (serves 4)

This recipe may not be groundbreaking but it certainly is tasty – and the perfect way to make your smoked salmon go that extra distance. The chive and garlic sauce really adds another dimension, too.


For the cakes…

  • Enough potatoes to make approximately 3 cups of mashed potato
  • Your leftover John Ross Jr smoked salmon – ideally between 300-450g (however don’t worry too much as a little goes a long way when using it to cook)
  • 1 egg
  • 1 lemon
  • 1 tablespoon of flour
  • 1 small handful of parsley (chopped)
  • A generous glug of olive oil (to cook the cakes in)
  • Salt and pepper (to taste)

For the sauce…

  • Half a cup of plain Greek yoghurt, such as Total
  • Small handful of chopped chives
  • 1-2 crushed garlic cloves (depending on how much you enjoy garlic)
  • 1 teaspoon of lemon juice
  • Salt and pepper (to taste)


Chop your leftover smoked salmon into small pieces and mix, in a bowl, with the mash potato and the egg. Juice the lemon, keeping one teaspoon back for the sauce, and place this and the zest of the lemon in the bowl with the rest of the ingredients. Then add the parsley and flour. Mix well and add salt and pepper.

Scoop up enough of the mixture to form one cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty. Once you’ve done this with the rest of the mixture you’re now ready to cook them. Simply heat up the olive oil in a large pan and fry until crispy, golden brown.

If you want to make the sauce, too, then mix the lemon juice, chives, garlic and yoghurt together. Again, add salt and pepper to taste before serving alongside your cakes.

Smoked Salmon and Asparagus Frittata

Who doesn’t love a frittata – particularly one with smoked salmon and asparagus in, too?
This makes around 4 servings but feel free to scale up depending on how many you’re cooking for (or how much smoked salmon you have left!).


  • 300-350g of your leftover John Ross Jr smoked salmon (or as much as you have)
  • 2.5 – 3kg of your favourite potato (in 1.5 cm cubes)
  • 6 large free range eggs (beaten lightly)
  • 3 egg whites (also beaten lightly)
  • Half a cup full of chopped red pepper
  • 1 teaspoon of oregano (dried)
  • 1 large onion, chopped
  • 250g asparagus cut into 2cm pieces
  • A generous glug of olive oil
  • A generous pinch of salt and pepper

Boil the potatoes until they become tender. Mix eggs, egg whites and salt and pepper and put aside. Gently fry the onion, pepper and oregano in a large frying pan until they’re nice and soft before adding the asparagus and drained potatoes. Once the vegetables are nicely cooked add the salmon. Once it’s turned pink, which won’t take long at all, pour in the egg mixture. Keep stirring until it has set and then cook for around seven minutes – or until it’s firm enough to move from the pan and lay onto a grill. Grill until a golden brown and then slice, serve and enjoy.

Keep your eye out for more of our cooked smoked salmon recipes and remember, you can never buy too much smoked salmon!