Salmon fishcakes with tartar sauce

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Dinners / Pub food


These fishcakes are so tasty and really easy to make. They are quickly becoming a classic pub food dish so are an ideal addition to the Sunday pub food section especially since they are fairly healthy which is great if, like me, you are on your beach body diet at the moment. Although the weather isn’t too great today, this is a perfect quick and summery dish to have after the Wimbledon final washed down with an ice-cold glass of crisp white wine. It is the weekend after all and we all need a treat!

The fishcakes are served with peas and watercress leaves. I love the colours on the plate. The bright green gives it such a light and bright feel. The fishcakes are so delicious. The crunchy golden breadcrumb crust breaks through to the soft potato and salmon mixture. The creamed horseradish adds a slight sweetness to the fishcake while the creamy tartar sauce has a nice tang to it. There are a few ingredients below but it really is a case of just mixing it altogether.

One quick note about the salmon. This dish uses two/three fillets of cooked salmon but you could easily buy ready cooked and flaked salmon from the supermarket or even use good quality tinned salmon. Try to keep the flakes quite chunky as it is nice to get a good piece of salmon when you are eating the fishcake.



Ingredients (makes 4 fishcakes):

For the fishcakes:
350g mashed potato, cooled (simply peel and cook the potatoes in salted water until tender and mash with a fork)
250g salmon, cooked and flaked (try to break the salmon into large flakes so that you can taste good chunks of fish through the fishcake)
1/2 lemon, zest only (keep the remaining half and cut into wedges for serving)
4 teaspoons creamed horseradish (or to taste)
3 spring onions, finely sliced
Small bunch parsley, finely chopped

3 – 4 tablespoons flour
1 egg, lightly beaten
100g dried breadcrumbs
6 heaped tablespoons frozen peas
15g butter
4 handfuls watercress
4 tablespoons sunflower oil
Salt and pepper

For the tartar sauce:
200ml mayonnaise
3 tablespoons gherkins, finely chopped
3 tablespoons capers, roughly chopped
1 small shallot, finely chopped
2 tablespoon parsley, finely chopped
1/2 lemon, juice only
1 teaspoon mustard



For the fishcakes:

  • Mix the mashed potato, cooked salmon, lemon zest, creamed horseradish, spring onions and parsley together with a good pinch of salt and pepper. Try not to mix the ingredients too vigorously as you want the salmon to remain in large chunks and not too broken up. Shape into four large fishcakes.
  • Place the flour, egg and breadcrumbs in separate shallow bowls and set up in an assembly line in that order. Take one fishcake. Dip in the flour until covered. Shake off any excess. Next dip it into the beaten egg. Again shake off any excess. Finally dip it in the breadcrumbs until completely covered. Repeat with the remaining three fishcakes.
  • Heat the oil in a pan over a medium heat. Cook the fishcakes for about 3 minutes on each side until golden. I also like to stand the fishcakes up and cook them on the round sides as well. This is a bit footery (fiddly) but it does mean that all edges of the fishcakes are crispy without the need to fully deep fry the fishcakes making them a bit healthier. You will need to turn them on the round side a few times to get an even colour but it only takes about 3 minutes or so to do this.
  • Cook the peas in a pan of boiling water for 2 – 3 minutes. Drain and then add the butter and a little salt and pepper.

For the tartar sauce:

  • Simply mix all of the ingredients in a bowl along with a good pinch of salt and pepper.


To assemble:

  • Place a handful of watercress on the plate. Sprinkle on the peas.
  • Place the fishcake in the middle of the plate. Top with some tartar sauce and serve with a wedge of lemon.



The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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