Smoked salmon fishcakes

These light and tasty fishcakes are great for a starter or snack. Serve with a squeeze of fresh lemon and a sprig of parsley; or with extra mash and green beans for a heartier dinner.

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes


400g smoked salmon
300g mashed potatoes
2 tablespoons melted butter
2 tablespoons wholegrain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Half a lemon, juice and zest
Salt and freshly ground black pepper
Half a cup of flour, seasoned
2 eggs, beaten
1 and a half cups bread crumbs
100ml oil


Preheat the oven to 190˚C.

Place the salmon in a roasting dish, cover with foil and place in the oven for 15 minutes to heat through.

Flake the salmon with a fork and place in a large bowl together with the mashed potatoes, butter, and mustard. Mix well.

Add the dill, parsley, chives, lemon juice and zest. Season well with salt and pepper and mix thoroughly.

Divide the mixture into 12 portions and form into balls. Flatten each ball to about 1cm thick.

Dip each fishcake in the seasoned flour, then the beaten egg and finally the breadcrumbs to coat each one.

Fry the fishcakes in 2 tablespoons oil over medium-high heat for 5 to 8 minutes on each side until golden brown and crispy.

Recipe courtesy of Le Creuset.

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