Main Meal Recipes > Salmon Fishcakes

How to make salmon fishcakes:
Salmon makes a luxurious fish cake which would be suitable for a special meal.


8 heaped tablespoons cooked, very well mashed potatoes
4 tablespoons butter
1 tightly packed cup cooked fresh salmon, flaked, all bones carefully removed
1 tablespoon very finely chopped parsley
1/2 tablespoon very finely chopped chervil
squeeze of fresh lemon juice
salt and pepper
cayenne pepper
1 large egg, beaten
3 tablespoons plain flour
2 tablespoons dried breadcrumbs
vegetable oil for frying
chervil and lemon wedges to garnish
(see measure conversions for more information)


- Beat the butter into the mashed potato in a large bowl.
- Beat in the salmon, herbs, lemon juice and seasoning.
- Taste to test the seasoning.
- Cool the ingredients.
- Beat in enough beaten egg to make the mixture bind together.
- Cover the bowl with Clingfilm and chill.
- Divide the chilled mixture into as many portions as required depending on the size of fishcake preferred.
- Shape the fishcakes by hand using a dusting of flour.
- Coat each cake in the flour then dip them in the remaining egg and coat in the breadcrumbs.
- Fry the fishcakes in hot oil until golden brown and crisp.
- Serve with chervil sprigs and lemon wedges.