Fancy Fish Cakes

• 1 lb russet potato, peeled,cut into 1/2 inch pieces
• 6 ounces orange roughy fillets
• 1/4 lb bay shrimp, chopped
• 3 ounces smoked salmon, chopped
• 1/2 cup chopped green onion
• 1/4 cup chopped fresh dill
• 2 teaspoons grated lemons, rind of
• 2 cups fresh breadcrumbs (from French bread)
• 5 tablespoons vegetable oil
• lemon wedge, for garnish

1. Steam potatoes until tender, about 10 minutes.
2. Transfer potatoes to large bowl and mash.
3. Steam fish until cooked through, about 10 minutes.
4. Transfer fish to plate; cool 5 minutes.
5. Flake fish and add to potatoes.
6. Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
7. Season to taste with salt and pepper.
8. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
9. Coat each cake with breadcrumbs, pressing to adhere.
10. Heat 3 tablespoons oil in heavy large skillet over medium heat.
11. Working in batches, saute fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.

russet potato, bay shrimp, salmon, green onion, dill, grated lemons, fresh breadcrumbs, vegetable oil, lemon wedge

Taken from www.food.com/recipe/fancy-fish-cakes-97333 (may not work)