Giant salmon fishcake recipe

Name: Giant salmon fishcake
Yield: Serves 4
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

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

Shop your ingredients

Tesco Maris Piper Potatoes 1.25Kg
£1.00 Clubcard Price
(£0.80/kg)
Offer valid for delivery from 22/09/2026 until 19/10/2026
750g Maris Piper potatoes, peeled and cut into 5cm chunks
£1.45
£1.16/kg
Tesco Wild Pacific Red Salmon 212G
212g tin wild Pacific red salmon, drained, any skin and bones discarded
£3.80
£17.92/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Fresh Cut Dill 20G
10g fresh dill, finely chopped
£0.48
£24.00/kg
H.W. Nevill's Medium Sliced White Bread 800g
Aldi Price Match
2 slices white bread, blitzed to crumbs
£0.55
£0.69/kg
Frylight Olive Oil Spray 190Ml
Everyday Low Price
olive oil spray
£1.75
£9.21/litre
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg
Tesco White Wine Vinegar 350Ml
1 tsp white wine vinegar
£1.55
£4.43/litre
Tesco Mixed Leaf Salad 120G
120g bag mixed leaf salad
£1.20
£10.00/kg

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.

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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.