Giant salmon fishcake recipe
The whole family will love this delicious giant fishcake and, by making the most of storecupboard ingredients, it costs just £4 to make! With flaky salmon, fragrant dill and crispy breadcrumbs, this dairy-free supper is a great midweek pick-me-up meal.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook, plus cooling
- 304 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 750g Maris Piper potatoes, peeled and cut into 5cm chunks
- 212g tin wild Pacific red salmon, drained, any skin and bones discarded
- 1 lemon, zested and juiced
- 10g fresh dill, finely chopped
- 2 slices white bread, blitzed to crumbs
- olive oil spray
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 120g bag mixed leaf salad
Each serving contains
- Energy
- 1280kJ 304.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 38.1gProtein 18.0gFibre 3.2g
Method
- Boil the potatoes for 15 mins until tender. Drain well, then mash until smooth. Set aside for 10 mins to cool. Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking sheet with nonstick baking paper.
- Flake the fish into the mash, season and stir in the lemon zest and most of the dill. Shape on a plate into a 20cm round and press three-quarters of the breadcrumbs into the top and sides.
- Carefully invert onto the lined baking sheet. Press on the remaining breadcrumbs. Spray with oil and bake for 25 mins until golden and piping hot.
- Meanwhile, whisk the lemon juice with 2 tbsp oil, the mustard and vinegar; season. Toss through the salad and divide between 4 plates. Scatter the fishcake with the remaining dill, slice into wedges and serve with the salad.
- See more Budget recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
