Salmon & dill fish cakes in 4 easy steps

Salmon & dill fish cakes in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(30 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g skinless salmon fillet
  • 2 bay leaves
  • 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…

  • 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…

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

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • flour, for dusting your hands
    Flour

    Flour

    fl-ow-er

    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
georgiemuk
18th Sep, 2009
4.05
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.
djmcnae
2nd Sep, 2009
4.05
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!
elaine44
13th Mar, 2009
5.05
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 :)
here-is-annie
23rd Jul, 2008
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!
karentown
20th Jun, 2008
5.05
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 :)
katyrouth
11th Apr, 2008
5.05
Foolproof!
tonster007
31st Oct, 2007
5.05
I made these fishcakes and they were absolutely delicious, well worth the preparation needed, all the kids and adults loved them...

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?