We all like to keep things simple, but that doesn’t mean we have to compromise on taste. Salmon fishcakes require few ingredients, but they are all crucial to the finished product. This is how I make mine.
- Mashed potato
- Salmon fillets
- Lemon juice
- Lemon zest
- Butter / olive oil if they need to be dairy free
- Flour (gluten free if necessary)
- Egg (if dietaries allow)
- Breadcrumbs (gluten free if necessary)
I prefer Maris piper for my mashed potato with generous amount of butter, salt, pepper, and essential lemon zest and fresh chives if available.
I take slices of lemon and lay Salmon fillets, skin side down, on the sliced lemon. Then season with salt, pepper and lemon juice. I grill but don’t cook completely as I want the salmon to finish cooking once assembled in the fishcakes. I remove the skin before mashing in with the potato. As far as the ratios of potato to salmon are concerned, it comes down to personal preference, same goes for texture.
Once combined, shape into equal sized cakes, and lay onto a lined baking tray. Again the size is up to you, the bigger they are the longer they’ll take to cook all the way through.
Get three containers, one with flour, another with whisked egg, and the last one with breadcrumbs. Coat the cakes in each tub in that order then return to the baking tray. Bake in the oven for 20 -30 mins in a pre-heated 180*oven (size dependent but until piping hot all the way through) and serve with a wedge of lemon.
Simple and tasty.
I have used other types of potato and tins of salmon with no complaints. If I have any smoked salmon hanging around, I have been known to add a bit, for extra flavour – nice. You can play around with this recipe so much, cooking the salmon in garlic and chilli is very moreish or keep going and add ginger, lemongrass, and coriander for a Thai influence. Peas and parsley or dill compliment salmon beautifully. Adding wilted spinach to the mashed potato or spring onions are also tasty. Salmon has a delicate flavour, so I prefer to enhance that.
I always oven bake mine, but they can be shallow fried or deep-fried. They make nice bite-sized additions to a buffet table too. In the end as ever, this is your food have a go and have fun.
We have Salmon fishcakes on this weeks Fill Your Fridge evening meals menu, if you would like to place an order take a look here > menu. Orders in by Friday.
Shannon and Liz