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    Smoked Salmon Fishcakes

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    Smoked Salmon Fishcakes

    Far lighter than their breadcrumb-coated relations, these bite-sized fishcakes are also much punchier. The potato binds the cake together without adding too much bulk.

    • Organic
    • Preparation time: 35 minutes
    • Cooking time: 8 minutes to 12 minutes
    • Total time: 43 minutes to 47 minutes 50 minutes

    Serves: 4


    • Dressing
    • 15g Organic butter
    • 2 tbsp Organic sunflower oil
    • ½ Small organic red onion, finely chopped
    • 150g Organic cherry tomatoes, chopped
    • 3 tbsp Organic chives, sliced
    • ½ Organic lemon, juiced
    • 3 tbsp Organic extra virgin olive oil
    • 2 x 90g Bunches organic watercress
    • Fishcakes
    • 350g Organic potatoes, peeled
    • 2 tbsp Organic white wine vinegar
    • 2 x 250g Organic salmon fillets
    • 140g Pack Organic smoked salmon, finely chopped
    • 2 Organic egg yolks
    • 4 Organic salad onions, finely chopped


    1. Cook the potatoes in salted water for 20 minutes till tender. Fill a deep frying pan with water and vinegar and bring to a gentle simmer. Lower in the salmon fillets, cover, and cook for 5 minutes. Place the salmon in a bowl, remove the skin, flake the flesh, and add the smoked salmon.
    2. Drain the potatoes and return to the pan. Mash and season. Add to the salmon, season, and beat in the yolks and salad onions. Shape into 12 cakes and refrigerate for 30 minutes.
    3. Meanwhile, preheat the oven to 150°C, gas mark 2. Mix the red onion, tomatoes, chives, lemon and extra virgin oil for the dressing; season. In a large frying pan, warm half the sunflower oil and butter over a medium-high heat. Cook in batches for 2–3 minutes each side until golden (keeping the cooked fishcakes warm in the oven while you fry the rest in the remainder of the oil and butter). Serve three fishcakes each, accompanied by watercress and the dressing.

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    Drinks recommendation

    Soft, creamy white is great with salmon.


    Average user rating

    4 stars