Salmon fish cakes

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A luxurious version of the fish cakes of North-eastern England, bound with mashed potato and egg, crumbed and fried until golden. Fresh salmon makes this a very classy dish that deserves a decent bottle of wine and a well-dressed young green salad on the side.


  • 400 g (14 oz) fresh salmon, filleted and skinned
  • sea salt and freshly ground black pepper
  • 1 tbsp freshly chopped parsley
  • 400 g (14 oz) mashed potatoes, without cream or butter
  • 1 cup plain flour
  • 3 eggs, beaten
  • 1 cup fresh dry breadcrumbs
  • 1 tbsp butter
  • 1 tbsp olive oil
  • lemon butter sauce (Broths and Sauces)
  • 1 tbsp finely chopped chives


Heat oven to 180°C (350°F). Place salmon on a lightly oiled baking tray, sprinkle with salt and pepper and cover with foil. Cook for 8 to 10 minutes until fish is just firm outside, and still pink inside. Break up the salmon pieces with a fork, and mix with salt, pepper and parsley. Fold in most of the mashed potato, then continue adding it a spoonful at a time until you have a binding texture. Chill mixture until ready to use.

Shape fish cakes by packing the mixture into an egg ring. Dip into a bowl of flour, then a bowl of beaten egg, then a bowl of breadcrumbs, until completely coated.

Heat butter and oil in a frypan and cook fish cakes on one side until golden brown, before turning. Cook the other side lightly, making sure the fish cakes are cooked through.

Serve with lemon butter sauce spiked with finely chopped fresh chives.

P.S. For a lighter supper in warm weather, replace the lemon butter sauce with a vinaigrette of extra virgin olive oil, lemon juice, diced tomatoes and torn basil leaves.