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Salmon & pea fish cakes with pea, dill and cucumber salad

Salmon & pea fish cakes with pea, dill and cucumber salad

Taramasalata is made with smoked cod’s roe, adding richness and smoky notes to these light fishcakes. Zero fiddly breadcrumbing required.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 300g frozen Essential Garden Peas
  • 400g can Essential Small Potatoes In Water, drained
  • 213g can Essential Wild Pink Salmon, drained, larger bones removed
  • 170g tub taramasalata
  • 20g pack dill, ¼ finely chopped, the rest roughly chopped
  • 1 Essential Lemon, scrubbed, zested then halved
  • 3 tbsp plain flour, seasoned
  • 2 tbsp olive oil
  • 3 tsp unsalted butter
  • 1 tsp wholegrain mustard
  • 1 Essential Cucumber, halved and seeds scraped out


  1. Boil the peas in salted water for 4 minutes, then cool under the cold tap, drain and pat dry with a clean tea towel. Set aside 100g peas, then roughly crush the rest in a food processor. Tip into a large bowl.

  2. Mash the potatoes on a chopping board using a fork, then add to the peas. Mix in the salmon, 50g taramasalata, the finely chopped dill, ½ the lemon zest and seasoning. Shape into 8 patties, using the flour to shape and coat.

  3. Preheat the oven to 150ºC, gas mark 2. Heat ½ tbsp oil and 1 tsp butter in a large nonstick frying pan over a medium heat. Cook 4 fish cakes for 5-7 minutes on each side, adding ½ tsp butter for the second side if needed, until crisp, golden and piping hot throughout. Keep warm on a tray in the oven as the second batch cooks.

  4. In a serving bowl, whisk together the remaining lemon zest, 1 tbsp juice, 1 tbsp oil, the mustard and seasoning. Thinly slice the cucumber at an angle and add to the bowl with the remaining peas and dill, then fold together. Sweep the remaining taramasalata over 4 plates, add 2 fish cakes each, and finish with the salad and remaining lemon cut into wedges.

Cook’s tip

You can make and shape the cakes ahead of time – just keep them covered and chilled in the fridge for up to 2 days. The fish can be swapped for canned tuna, mackerel or sardines. 


Typical values per serving when made using specific products in recipe


2,161kJ/ 519kcals



Saturated Fat












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