Creamy salmon & dill fishcakes

Creamy salmon & dill fishcakes

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(1 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins plus at least 1 hr chilling

More effort

Serves 4

These make a great dinner party starter or lunchtime dish, perked up with a fresh horseradish yogurt

Nutrition and extra info

Nutrition: per serving

  • kcal884
  • fat51g
  • saturates20g
  • carbs72g
  • sugars11g
  • fibre3g
  • protein31g
  • salt1.2g
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    For the mixture

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 80g unsalted butter
    • 1 shallot, finely chopped



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 80g plain flour
    • 1 tbsp sherry or vermouth
    • 500ml semi-skimmed milk



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

    • pinch cayenne pepper
    • a little freshly grated nutmeg
    • zest ½ lemon plus 1 tbsp juice



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

    • 200g salmon, flaked into large pieces



      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    • ½ bunch dill, finely chopped
    • salad, to serve

    For frying

    • 100g plain flour
    • 1 egg, beaten



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

    • 150g breadcrumbs (panko if you can get them)
    • oil, for frying

    For the horseradish yogurt

    • 2 tsp horseradish sauce
    • 6 tbsp full-fat Greek yogurt


    1. Heat the oil and butter together over a medium heat in a saucepan and add the shallot. Fry for a few mins, then add the flour and stir until you have a thick paste. Stir in the vermouth or sherry. Gradually add the milk, stirring all the time over a low heat until you have a smooth, very thick sauce (a similar consistency to mashed potato). Add the cayenne, nutmeg and lemon zest, season to taste, then remove from the heat. Stir in the salmon, dill and lemon juice. Spread the mixture over a plate (to speed up cooling), cover and chill for at least 1 hr.

    2. To make the fishcakes, put the flour, beaten egg and breadcrumbs in three separate bowls. Scoop a large spoonful of the fishcake mixture (each spoonful should weigh around 115g) and roll lightly between oiled hands to form a ball or roll, before flattening lightly. Drop into the flour to coat, followed by the egg and then the breadcrumbs.

    3. Heat enough oil to cover the base of a large frying pan. Shallow-fry the fishcakes over a medium-low heat in small batches for 5-6 mins on either side or until golden brown and crispy. Drain on kitchen paper.

    4. For the horseradish yogurt, stir the ingredients together in a bowl until smooth and season with a little salt. Serve the fishcakes with a dollop of the yogurt and a fennel salad.

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    Comments, questions and tips

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    2nd Nov, 2016
    I was very disappointed with this, the flavour of the dill and salmon together was very nice but the mixture was far to wet and It did not form fish cakes. I ended up having to put the cakes in the freezer to firm up but even then they still disintegrated in the pan . I would recommend if you fancy making fishcakes allocate a few hours I your day as they are not really that quick to make and use mashed potato instead of a white sauce like this recipie does!!
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