1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 6-ounce orange roughy fillet
1/4 pound bay shrimp, chopped
3 ounces smoked salmon, chopped
1/2 cup chopped green onions
1/4 cup chopped fresh dill
2 teaspoons grated lemon peel
2 cups fresh breadcrumbs from French bread
5 tablespoons (about) vegetable oil
Lemon wedges
Directions
Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
Divide fish cakes among 4 plates. Serve with lemon wedges.
