Smoked salmon fishcakes recipe

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20 min


30 min

Nutrition per portion

Calories 275 kCal 14%
Fat 11g 16%
  -  Saturates 3.5g 18%

Salmon fishcakes are a great party food option. Make this simple recipe in advance so you’re always ready during the festive period


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  • 1kg (21/4lb) floury potatoes, such as Maris Piper, peeledand cut into chunks
  • 8 spring onions, trimmed and chopped
  • 2 medium eggs
  • 2 tbsp mayonnaise
  • 250g (8oz) smoked salmon, finely chopped
  • 4 tbsp small capers (nonpareille), drained
  • 4 tbsp fresh chopped parsley
  • Salt and freshly ground black pepper
  • A few drops (about 10) of Tabasco, if you like
  • 100-125g (3 ½-4oz) white or brown breadcrumbs
  • 30g (1oz) butter
  • To serve:
  • Mayonnaise, flavoured with crushed garlic, lemon juice,parsley and Tabasco, if you like salad and/of fried tomatoes


  • Put the potatoes intoa large pan of water, bring to the boil and cook until softened. Drain well.Put the spring onions into the hot pan then put the potatoes back in and mash them well. Put into a large bowl and spread the mash out so that it cools quickly.

  • Separate the eggs, putting the whites into a shallow dish and adding the yolks to the mash, along with the mayonnaise. Beat in well.

  • Fold in the smoked salmon, capers and parsley and season well, add Tabasco, if using. Divide the mixture into 8 and press each portion in turn into a 7.5cm (3in) pastry cutter.Chill (on a baking sheet lined with paper) to firm them up if you have time.

  • Beat the egg white a little then brush it over the fishcakes and dip them in breadcrumbs. Put on paper on a baking sheet and flatten them a little.

  • To cook now: Cook the cakes in 2 batches. Heat half the butter in a large frying pan and cook the cakes for about 5 mins each side until golden and crispy. Cook the second batch in the rest of the butter. Serve hot with mayonnaise, salad and tomatoes.

  • To freeze: Open-freeze the uncooked fish cakes on a board or tray then pack into a container, interleaving with paper. Seal, label and freeze. Use within 2 months.

  • To serve from freezer:Thaw fishcakes in the fridge, then cook as above.

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(82 ratings)
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