Salmon & dill fish cakes in 4 easy steps
See this recipe step by step

Salmon & dill fish cakes in 4 easy steps

Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels

Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Method

  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.
Try

Haddock & parsley

Swap the salmon for haddock and poach with parsley stalks. Stir chopped parsley through the mash and season with nutmeg.

Make them Thai

Add finely chopped red chillies, sliced spring onions, finely grated fresh root ginger and coriander leaves to the mash. Serve with sweet chilli dipping sauce.

Wet mash?

The mash isn't drying out. The potatoes have been boiled for too long. To check when they are ready, a knife should slide into a chunk easily and the potato should fall back into the water easily. Keep drying out over-cooked potatoes over a low heat for a little longer. The mash may not be as light, but it will still bind the cakes together.

Per serving

431 kcalories, protein 27g, carbohydrate 27g, fat 25 g, saturated fat 5g, fibre 2g, sugar 4g, salt 1.05 g

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo daisymoll

    31 October 2007

    daisymoll rated and commented on this recipe

    5 stars

    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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  • Binder photo Philippa

    01 November 2007

    Philippa rated this recipe

    4 stars

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  • Binder photo Katiekoo

    14 February 2008

    Katiekoo rated this recipe

    3 stars

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  • Binder photo katyrouth

    11 April 2008

    katyrouth rated and commented on this recipe

    5 stars

    Foolproof!

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  • Binder photo Karen

    20 June 2008

    Karen rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Lynsey

    22 August 2008

    Lynsey rated this recipe

    4 stars

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  • Binder photo Elaine

    13 March 2009

    Elaine rated and commented on this recipe

    5 stars

    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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  • Binder photo Emem14

    19 August 2009

    Emem14 rated this recipe

    5 stars

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  • Binder photo di

    02 September 2009

    di rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo PrincessGG

    18 September 2009

    PrincessGG rated and commented on this recipe

    4 stars

    forgot to add my stars!

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  • Binder photo gail

    18 October 2009

    gail rated this recipe

    5 stars

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  • Binder photo Mercurial

    18 November 2009

    Mercurial rated and commented on this recipe

    5 stars

    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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  • Binder photo MaysDen

    08 May 2010

    MaysDen rated and commented on this recipe

    5 stars

    great reipe. had no dill so used parsley,tasted good

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  • Binder photo princesslu

    02 June 2010

    princesslu rated and commented on this recipe

    5 stars

    YUM YUM!! The whole lemon rind might be a bit overpowering though but I really enjoyed them!

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  • Binder photo JazLM

    16 August 2010

    JazLM rated and commented on this recipe

    5 stars

    We made these on a camping holiday with limited resources but they still worked amazingly. We didn't use the capers or the dill and we actually cooked the salmon on the bbq rather than in the milk, it still worked great. Would definitely recommend these as a tasty, relatively easy, starter or main.

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  • Binder photo MrsWife

    22 August 2010

    MrsWife rated and commented on this recipe

    5 stars

    Delicious and so easy to do. Instead of frying, I baked these in the oven, and you can still get a really good crunch with much less fat.

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  • Binder photo Richard W

    24 February 2011

    Richard W commented on this recipe

    Absolutely excellent. I added about a half of a finely chopped hot green chilli to the mash which, once well mixed in gave a satisfying but far from overpowering warmth. A doddle to make, even for me!

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  • Binder photo Richard W

    24 February 2011

    Richard W rated and commented on this recipe

    5 stars

    Forgot to rate this one!!

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Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

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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Per serving

431 kcalories, protein 27g, carbohydrate 27g, fat 25 g, saturated fat 5g, fibre 2g, sugar 4g, salt 1.05 g

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