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1. Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
2. Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn't catch at the bottom of the pan, for 2-3 mins - it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
3. Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
4. Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.

Per serving

431 kcalories, protein 27g, carbohydrate 27g, fat 25 g, saturated fat 5g, fibre 2g, salt 1.05 g

Latest comments and suggestions

• daisymoll

  31 October 2007

  daisymoll rated and commented on this recipe

  

  I made these fishcakes and they were absolutely delicious, well worth the preparation needed, all the kids and adults loved them...

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Katiekoo

  14 February 2008

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Foolproof!

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• Karen

  20 June 2008

  Karen rated and commented on this recipe

  

  These were a big hit. I used fresh breadcrumbs and oven baked them to avoid frying. They were still nice and crunchy and were a BIG hit. Will make again for sure :)

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• here-is-annie

  23 July 2008

  here-is-annie commented on this recipe

  There are excellent! The whole family loved them (even those not keen on fish!) the recipe doesn't tell you add the fronds to the mixture although it says season. I added them and hoped. What a treat! make with confidence and Enjoy!

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• Lynsey

  22 August 2008

  Lynsey rated this recipe

  

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• Elaine

  13 March 2009

  Elaine rated and commented on this recipe

  

  Made these last week and they were delicious! Didn't add all the lemon zest, just half of it and thought that it tasted just right with that :)

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• Emem14

  19 August 2009

  Emem14 rated this recipe

  

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• di

  02 September 2009

  di rated and commented on this recipe

  

  I thought that these were lovely, different from the usual salmon fishcakes I make. However my fussy children gave them the thumbs down, they prefer the fishcakes I make without potatoes!

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• PrincessGG

  18 September 2009

  PrincessGG commented on this recipe

  Very easy recipe, very yummy too! Will try baking them when i make them tonight instead of frying. I served them with tabbouleh cous cous.

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• PrincessGG

  18 September 2009

  PrincessGG rated and commented on this recipe

  

  forgot to add my stars!

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• gail

  18 October 2009

  gail rated this recipe

  

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• Mercurial

  18 November 2009

  Mercurial rated and commented on this recipe

  

  Really enjoyed this and so did all the family. Couldn't find Dill - no problem. I added prawns for extra flavour. Like Karen;s idea of baking in oven, will give that a go

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Ingredients

• 800g skinless salmon fillets
• 2 bay leaves
• small bunch dill , stalks and fronds separated
• 500ml milk
• 600g Maris Piper potatoes , peeled and chopped into even sized chunks
• zest 1 lemon
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 4 tbsp capers , rinsed and dried
• flour , for dusting your hands
• 1 egg , beaten
• 100g breadcrumbs
• 4 tbsp vegetable or sunflower oil
• lemon wedges and watercress, to serve

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Difficulty and servings

Makes 8

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Ingredients

• 800g skinless salmon fillets
• 2 bay leaves
• small bunch dill , stalks and fronds separated
• 500ml milk
• 600g Maris Piper potatoes , peeled and chopped into even sized chunks
• zest 1 lemon
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 4 tbsp capers , rinsed and dried
• flour , for dusting your hands
• 1 egg , beaten
• 100g breadcrumbs
• 4 tbsp vegetable or sunflower oil
• lemon wedges and watercress, to serve

Per serving

431 kcalories, protein 27g, carbohydrate 27g, fat 25 g, saturated fat 5g, fibre 2g, salt 1.05 g

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