Does the words salmon fishcakes make you think of something rather nasty and tasteless from school dinner days? It used to do that with me but my salmon fishcakes are truly tasty and packed with lovely ingredients that make them both a treat to eat and healthy too. That’s a lot more than can be said about the school dinners at my school.
These salmon fishcakes are perfect for lunch or supper, just add a nice salad and you’re good to go. Like all fishcakes they have potato inside them so you really don’t need to dish them up with either potatoes or chips on the side.
I’ve used a mixture of normal potatoes and sweet potatoes in my salmon fishcake recipe. It gives a different taste and just a little bit more interest.
I have also used capers in my recipe which adds a bit of a zing and of course some fresh herbs, parsley and dill, which go so well with salmon.
I have used horseradish in my salmon fishcakes, make sure you use prepared horseradish and not just horseradish sauce. Prepared horseradish is just the plant istelf with no additives like the sauce.
This recipe makes four salmon fishcakes so enough for two people.
- 1 fillet salmon
- 300 g potatoes and sweet potatoes 1 of each
- 1 tsp prepared horseradish not sauce
- ½ tsp butter
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp chopped capers
- 1 tsp lemon zest
- Salt and pepper to taste
- 1 egg
- 4 tbsp polenta
- 1 tbsp olive oil to fry
- Poach the salmon in a little water for 10 minutes till tender, drain and set aside
- Boil potatoes till tender, drain and mash with butter, seasoning and horseradish
- Fold in the salmon, parsley, dill, capers and lemon zest
- Make into 4 patties
- Whisk egg in one bowl and have polenta on separate plate
- Dip the fishcakes in the egg then poenta
- Fry in oil, 3 minutes either side till cooked through and golden
- Serve with salad