Name: Creamy salmon & dill fishcakes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp olive oil; 80g unsalted butter; 1 shallot finely chopped; 80g plain flour; 1 tbsp sherry or vermouth; 500ml semi-skimmed milk; pinch cayenne pepper; a little freshly grated nutmeg; zest ½ lemon plus 1 tbsp juice; 200g salmon flaked into large pieces; ½ bunch dill finely chopped; salad to serve; 100g plain flour; 1 egg beaten; 150g breadcrumbs (panko if you can get them); oil for frying; 2 tsp horseradish sauce; 6 tbsp full-fat Greek yogurt

Home
Recipes
Creamy salmon & dill fishcakes

Creamy salmon & dill fishcakes

Rosie Birkett

Save recipe

Serves 4

More effort

Prep: 20 mins

Cook: 35 mins - 40 mins

plus at least 1 hr chilling

A star rating of 3 out of 5.1 ratingRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast salmon with preserved lemon

A star rating of 4.6 out of 5.11 ratings

Zingy new potato salad

A star rating of 5 out of 5.1 rating

Lemony radish & fennel salad

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the mixture

1 tbsp olive oil
80g unsalted butter
1 shallot

finely chopped
80g plain flour
1 tbsp sherry

or vermouth
500ml semi-skimmed milk
pinch cayenne pepper
a little freshly grated nutmeg
zest ½ lemon

plus 1 tbsp juice
200g salmon

flaked into large pieces
½ bunch dill

finely chopped
salad

to serve

For frying

100g plain flour
1 egg

beaten
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal884
fat51g
saturates20g
carbs72g
sugars11g
fibre3g
protein31g
salt1.2g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now