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How To Make Salmon Fishcakes

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How To Make Salmon Fishcakes
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Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with Videojug's chunky chips. Experience our Salmon Fishcakes recipe. Enlarge Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with Videojug's chunky chips. Experience our Salmon Fishcakes recipe.
Serves:
4
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Total Time:
55 minutes

Step 1: Cook the potatoes

  • 900 g potatoes, peeled and sliced
  • 900 g salmon fillets
  • 25 g butter, melted
  • 15 g dill, chopped
  • 50 g flour, seasoned
  • 2 eggs
  • 150 g breadcrumbs
  • 1 tbsp sunflower oil for frying
  • salt and pepper
  • 1 medium pan
  • 1 colander
  • 1 potato masher
  • 1 plate
  • 4 bowls
  • 1 frying pan
  • 1 slotted spoon
  • cling film

Step 2: Mash the potatoes

Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Step 3: Cook the fish

Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.

Step 4: Drain the fish

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

Step 5: Break up the fish

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Step 6: Mix the fish

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.

Step 7: Create the cakes

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Step 8: Coat the fishcakes

Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.

Step 9: Cook the fishcakes

Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Step 10: Serve the dish

Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.
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Tips & Comments
  1. Mesaghoolian

    Hello, and thank to video jug for this good recipe, I tried it today and they were marvel louse

  2. Lorra

    We had a grey mullet today and used this instead of Salmon! absolutly georgeous, going to try with Seabass next. Food fit for the Gods!!

  3. polly16

    never cooked wihh Dill befoe,ummmn wot a taste sensation

  4. Marchilts

    The salmon fish cakes look pretty good, but tell me, may I use canned salmon? Marchilts

  5. jwc327

    To nicky265. The "seasoned flour" refers to plain white flour with salt and pepper added. To Anonymouses. A good quality tinned/canned salmon will work just as well. Baking or placing them under the grill will work fine instead of frying.

  6. kt210hawaii

    u just made it . it turns out great . next time i will try to add corn in there too. i belive it will taste even better. this time my mom loved it

  7. Lorra

    I used wild salmon for this, and it was not just delicious but incredibly delicious. Thank you video jug, Ive enjoyed everything tried so far. I am sending this link to my friends to also enjoy.

  8. Markhal

    Amazing!!! Superb!!!

  9. Stulf

    I gave it a try, but instead of 8, about 40 fishcakes came out!! I used the exact quantity, so I don't know what went wrong... I kept shaping them for ages xD

  10. storey

    At 55 just starting to cook your recipes are easy to follow. The fishcakes were yummy.