Salmon fish cakes

Preparation info

  • Feeds


    • Difficulty


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


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.