Salmon Fishcake Recipe

Cook potatoes

Place the peeled and chunked potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, then simmer until tender when pierced, about 12–15 minutes. Drain well and return to the hot pan for 1 minute to dry off excess moisture.

Poach or steam salmon

While potatoes cook, place the salmon in a shallow pan with enough water (or fish stock) to come halfway up the sides, add a pinch of salt, cover, and simmer gently for 6–8 minutes until just cooked through (opaque and flakable). Alternatively, steam for 6–8 minutes. Remove salmon and let cool slightly; reserve any poaching liquid for another use.

Flake salmon and mash potatoes

Remove any bones and skin from the salmon, then flake the flesh into large pieces. Mash the drained potatoes with the butter until mostly smooth but slightly rustic — you want some texture so the fishcakes hold together. Let potato mixture cool for a few minutes.

Combine fishcake mixture

In a large bowl, combine the mashed potatoes, flaked salmon, beaten egg, chopped dill (2 tbsp), chopped parsley (2 tbsp), chopped capers (1 tbsp), lemon zest (1 tsp), breadcrumbs (3 tbsp), salt (1 tsp), and black pepper (1 tsp). Gently fold to combine without overworking; mixture should hold together when pressed. If too wet, add 1–2 tbsp more breadcrumbs; if too dry, add a splash of milk or a beaten egg white.

Shape fishcakes

Dust a work surface with a little flour. Divide the mixture into 8 equal portions (for 4–6 servings: makes 6–8 small cakes) and shape each into a round patty about 2 cm thick. Lightly coat each patty in flour, shaking off excess.

Pan-fry fishcakes

Heat a large nonstick frying pan over medium heat and add the olive oil (2 tbsp). When hot, add fishcakes in a single layer without crowding. Fry for 3–4 minutes per side until golden-brown and heated through. If the cakes brown too quickly before heating through, reduce heat to medium-low and cover for 1–2 minutes. Transfer cooked cakes to a wire rack or paper towel-lined plate to drain; keep warm in a low oven if needed.

While the fishcakes cook, whisk together Greek yogurt (200 g) and mayonnaise (3 tbsp) in a bowl until smooth. Stir in chopped dill (2 tbsp), chopped parsley (1 tbsp), chopped capers (1 tbsp), lemon juice (2 tbsp), lemon zest (1 tsp), Dijon mustard (1 tsp), olive oil (1 tbsp), salt (1/2 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning — add more lemon for brightness or more dill for herbiness. Chill in the fridge for 10 minutes to let flavors meld.

Plate warm fishcakes atop mixed salad leaves or wilted spinach (150 g). Spoon a generous dollop of the dill, caper, lemon & herb sauce alongside or drizzle over the fishcakes. Serve with lemon wedges to squeeze over, and extra chopped dill if desired.