Salmon, prawn and dill fish cakes recipe

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makes: 4
Skill: easy
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 430 kCal 22%
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  • Fresh salmon and juicy prawns make these fish cakes extra special. Serve with lightly cooked veg and a quick sauce made by blending crème fraîche with lemon juice and lots of fresh chopped dill.


    • 225g (8oz) salmon fillet
    • 450g (1lb) potatoes,peeled and cut into even-sized chunks
    • 15g (1/2oz) butter
    • 175g (6oz) large peeled prawns, thawed if frozen
    • Finely grated rind and juice from 1/2 lemon
    • 30ml (2tbsp) fresh chopped dill
    • 15ml (1tbsp) flour
    • 1 medium egg, beaten
    • 50g (2oz) fresh white breadcrumbs
    • Oil for shallow-frying


    • Place the salmon fillet in a frying pan and cover with water. Simmer gently until just cooked. Drain well and roughly flake the fish, discarding any skin and bones. Cover and set aside.

    • Meanwhile, boil the potatoes in a large pan of lightly salted water until tender. Drain well and mash until smooth with the butter. Cool for 15 mins.

    • Roughly chop the prawns and stir into the mashed potato with the flaked salmon, lemon rind and juice, dill and plenty of salt and ground black pepper.

    • Divide and shape the mixture into four chunky fish cakes.

    • Coat each one in flour, then dip into beaten egg and coat in breadcrumbs. Chill in the fridge for 30 mins.

    • Shallow-fry the fish cakes in hot oil for 3-4 mins on each side until golden brown. Drain on kitchen paper, then serve immediately.

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