Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Salmon fishcakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salmon fishcakes

    Adding extra capers, dill and a gherkin to tartar sauce gives it some extra punch, but if you're in a hurry, just use the sauce straight from the jar.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 450g Salmon fillet, skin off
    • 350ml Milk
    • 2 tbsp Finely chopped dill
    • 2 tbsp Capers, rinsed and chopped
    • 1 Lemon, zest
    • 1 Gherkin, chopped
    • 4 tbsp Tartar sauce
    • 20g Watercress
    • 1 tbsp Vinaigrette


    1. Put the salmon in a pan with just enough milk to cover and poach, with the lid on, for 4 minutes. Allow to cool in the milk for 5 minutes while you beat the leftover mash with 11/2 tbsp dill, 11/2 tbsp capers, the lemon zest and some salt and pepper. (If the mash is a little stiff, soften it up first by stirring in a splash of warm milk.)
    2. Lift the salmon out of the milk; gently break it into large flakes, then fold it into the mashed potato. Form into four cakes and coat in the leftover flour, egg and breadcrumbs, as for the fish fingers.
    3. Fry until golden all over, about 4 minutes on each side. Add the remaining dill and capers and the gherkin to the tartar sauce. Dress the watercress with the vinaigrette and arrange on plates. Serve with the fishcakes and 1 or 2 spoonfuls tartar sauce

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars