Salmon & dill fish cakes in 4 easy steps

Salmon & dill fish cakes in 4 easy steps

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(29 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Makes 8
Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal431
  • fat25g
  • saturates5g
  • carbs27g
  • sugars4g
  • fibre2g
  • protein27g
  • salt1.05g
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Ingredients

  • 800g skinless salmon fillet
  • 2 bay leaf
  • small bunch dill, stalks and fronds separated
  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 600g Maris Piper potato, peeled and chopped into even sized chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 4 tbsp caper, rinsed and dried
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • flour, for dusting your hands
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g breadcrumb
  • 4 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • lemon wedges and watercress, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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annamoles
25th May, 2011
4.05
Really lovely! Very easy to make too. I added the fronds as the recipe fails to mention them but I assumed that was an accident as they made it very tasty. Recipe doesn't say anything about the poaching liquid- seemed a shame to discard it.
mpearsonmadrid
7th May, 2011
5.05
Lovely but I assume that the fronds of dill are added to the fish cakes as well as the poaching liquid?
richkw
24th Feb, 2011
5.05
Forgot to rate this one!!
richkw
24th Feb, 2011
5.05
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!
mrswife
22nd Aug, 2010
5.05
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.
jazminlm
16th Aug, 2010
5.05
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.
princesslu
2nd Jun, 2010
5.05
YUM YUM!! The whole lemon rind might be a bit overpowering though but I really enjoyed them!
maysden's picture
maysden
8th May, 2010
5.05
great reipe. had no dill so used parsley,tasted good
clamic
18th Nov, 2009
5.05
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
georgiemuk
18th Sep, 2009
4.05
forgot to add my stars!

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