Salmon Fish Cake Recipe

Cook potatoes

Place cubed potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until tender, 12–15 minutes. Drain well and return to the pot; mash lightly and let cool to warm (not hot).

Poach or steam salmon

While potatoes cook, place salmon in a shallow pan with about 1 cup (240 ml) water or fish stock, bring to a gentle simmer, cover, and poach for 6–8 minutes until just cooked through. Drain and flake with a fork, removing any bones and skin.

Combine cake mixture

In a large bowl, mix warm mashed potatoes, flaked salmon, 1 cup finely diced red onion, chopped coriander, 2 tbsp aji amarillo paste, 2 tbsp lime juice, 1 large beaten egg, 3/4 cup panko, 1/4 cup flour, 1.5 tsp salt and 1/2 tsp black pepper. Gently fold until evenly combined. Taste and adjust seasoning (add a pinch more salt or lime if desired). If mixture is too loose, add up to 2 tbsp extra panko to bind; if too dry, add 1 tsp water or a little more lime juice.

Shape and coat

Divide mixture into 8 equal portions and shape into patties about 2 cm thick. Place extra panko on a plate and gently press each patty into panko to coat both sides. For a firmer crust, lightly dust patties with flour before dipping in a second beaten egg and then into panko (optional).

Fry until golden

Heat 3 tbsp neutral oil in a large nonstick skillet over medium heat. Fry patties in batches, 3–4 minutes per side, until golden brown and heated through. Adjust heat as needed so they brown without burning. Transfer to a wire rack or paper towel-lined plate to drain.

In a small bowl whisk together 3 tbsp aji amarillo paste, 1/2 cup mayonnaise, 1 tbsp honey, 1 tbsp lime juice and 1 tsp grated garlic until smooth. Season with 1/4 tsp salt to taste. If sauce is too thick, thin with 1–2 tsp water or extra lime juice. Refrigerate until ready to serve.

If pickling red onion: place 1/2 cup thinly sliced red onion in a small bowl with 2 tbsp lime juice and a pinch of salt for 10 minutes to soften and mellow (optional).

To serve: arrange 2 salmon fish cakes per person on plates, spoon 1–2 tbsp aji amarillo lime sauce over or alongside, garnish with pickled or fresh red onion, scatter fresh coriander leaves and serve with lime wedges for squeezing.