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Salmon fishcakes have been a classically British dish since the beginning of the 19th century, when leftover fish was mixed with potato, dipped in batter and fried and served as a snack.
Since then salmon fishcakes become a staple on the menus of fish restaurants around the world. Loved by many for their unique flavours and possibility of fillings, as many replace the pink salmon in this dish with tuna for example. These salmon fishcakes make a great snack for the afternoon as they were traditionally eaten or more commonly today, people today eat them as part of a main meal with a side of vegetables.
Try our delicious recipe with this side dish of roasted Mediterranean vegetables (opens in new tab) for example.
You can make this classic dish at home, using fresh or frozen salmon.
- 1kg floury potatoes
- 8 spring onions, trimmed and chopped
- 2 medium eggs
- 2 tbsp mayonnaise
- 250g smoked salmon, finely chopped
- 4 tbsp small capers, drained
- 4 tbsp fresh chopped parsley
- Salt and freshly ground black pepper
- A few drops of Tabasco, if you like
- 100-125g white or brown breadcrumbs
- 30g butter
- Mayonnaise, flavoured with crushed garlic, lemon juice, parsley and Tabasco, if you like salad and/of fried tomatoes
- Put the potatoes into a large pan of water, bring to the boil and cook until softened. Drain well. Put the spring onions into the hot pan then put the potatoes back in and mash them well. Put into a large bowl and spread the mash out so that it cools quickly.
- Separate the eggs, putting the whites into a shallow dish and adding the yolks to the mash, along with the mayonnaise. Beat in well.
- Fold in the smoked salmon, capers and parsley and season well, add Tabasco, if using. Divide the mixture into 8 and press each portion in turn into a 7.5cm (3in) pastry cutter. Chill (on a baking sheet lined with paper) to firm them up if you have time.
- Beat the egg white a little then brush it over the fishcakes and dip them in breadcrumbs. Put on paper on a baking sheet and flatten them a little.
- Cook the cakes in 2 batches. Heat half the butter in a large frying pan and cook the cakes for about 5 mins each side until golden and crispy. Cook the second batch in the rest of the butter. Serve hot with mayonnaise, salad and tomatoes.
Top Tip for making Smoked salmon fishcakes
To freeze: Open-freeze the uncooked fish cakes on a board or tray then pack into a container, interleaving with paper. Seal, label and freeze. Use within 2 months.