Salmon fishcakes with horseradish cream recipe
Fishcakes are a weekday staple and our salmon fishcake recipe will definitely please the whole family. The addition of herbs like dill and parsley bring bags of extra flavour, while a side serving of hot horseradish cream will please the grown-ups at the table.
See method- Serves 4
- 5mins to prepare, 40mins to cook
- 480 calories / serving
Ingredients
- 1 x 280g pack skinless salmon fillets
- 750g (11/2lb) Maris Piper potatoes, peeled and chopped
- 2 sprigs dill
- ½ x 31g pack flat leaf parsley, chopped
- ½ x bunch spring onions, sliced
- 2 tbsp plain flour
- 1 medium egg, beaten
- 50g fresh breadcrumbs
- 1½ tbsp rapeseed oil
- 300g (10oz) spring greens
- 200g frozen peas
- 1 garlic clove, finely chopped
For the horseradish cream
- 75g (3oz) half-fat crème fraîche
- 1 tsp creamed horseradish
- 1 lemon, zested
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Shop ingredientsEach serving contains
- Energy
- 2015kJ 480.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 55.0gProtein 27.5gFibre 11.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fillets in a pan of boiling water and simmer for 5 minutes, until cooked through. Remove salmon from the pan and flake into pieces.
- Meanwhile, place the potatoes in a pan of cold water and bring to the boil then simmer for 12-15 minutes, until softened. Drain, then mash and gently stir through the flaked salmon, dill, parsley and spring onions. Shape into 8 patties and dust with flour.
- Dip the patties into the egg and then in the breadcrumbs until lightly coated. Heat 1 tbsp of the oil in a large frying pan and cook the fishcakes for 2 minutes each side, until golden. Place on a baking tray and cook in the oven for 15 minutes.
- Heat the remaining oil in the pan and cook the spring greens and peas for 5 minutes, adding the garlic for the final minute.
- To make the horseradish cream, combine the crème fraîche, horseradish and lemon zest in a small bowl. Serve with the fishcakes and green vegetables.
