500g fresh hake fillet (deboned and skinned)
1 onion finely chopped
1 egg beaten
2 tsp. Saville Aegean Fish Spice
1 tsp salt
1 tsp fresh garlic
1 tbsp. lemon juice
2 tbsp. fresh Parsley
3 slices of bread crumb or
2 medium mashed potato.
Plain smooth cream cheese
4-5 tbsp. cooking oil
Steam fish until cooked.
Add all the ingredients together, excepting the salmon and cream cheese and mix together.
Divide the fish cake mixture into smallish balls and press down to make mini fish cake patties.
Add oil in a non-stick frying pan.
Fry fish cakes on medium heat till golden brown on both sides.
Stack with dollops of cream cheese and smoked salmon.
Serve with a side salad.