Salmon and spring onion fishcakes recipe
Try a twist on fish and chips with this simple salmon fishcakes recipe. Combining fluffy potatoes, hot-smoked salmon and fresh spring onions, with a little lemon, dill, and chilli for extra flavour, this salmon recipe is perfect served with chunky chips, tartare and minty mushy peas.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook, plus 30 mins chilling
- 506 calories / serving
- Freezable
Ingredients
- 500g Maris Piper potatoes
- 2 lemons, zested
- 1 tbsp capucine capers, drained
- 15g fresh dill, chopped
- 1 red chilli, finely chopped
- 4 tbsp grated Parmesan
- 6 spring onions, thinly sliced
- 180g pack hot-smoked salmon, skin discarded, flesh flaked
- plain flour, for dusting
- vegetable oil, for frying
- skin-on fries, to serve (optional)
- tartare sauce, to serve (optional)
For the minty peas
- 500g frozen peas
- 20g fresh mint, leaves roughly chopped
- 25g salted butter
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2115kJ 506.0kcal
- Fat
- 28g
- Saturates
- 8g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 39.7gProtein 25.1gFibre 9.2g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Boil the potatoes for 10-12 mins until soft. Drain well, then return to the pan to steam-dry for 1 min. Use kitchen paper to scrape off the skins. Transfer to a large bowl and mash. Add the lemon zest, capers, dill, chilli, Parmesan, spring onions and salmon; season. Mix well, then form into 8 cakes with your hands.
- Dust each cake with 2-3 tsp flour, then transfer to a plate and chill for 30 mins to firm up.
- Add enough oil to a large frying pan so that it comes 2cm up the sides. Fry the fishcakes over a medium heat for 4 mins each side or until golden.
- Meanwhile, boil the peas for 3 mins; drain. Return to the pan and mash lightly with the mint, butter and a little seasoning. Serve the fishcakes with the peas, and chips and tartare sauce, if you like.
- See more Salmon 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.
