Salmon Fishcakes
Salmon fishcakes made with freshly poached fillets and dry, floury mash taste far better than the frozen kind, and they are easy to get right. Chilling the shaped cakes is what stops them breaking up in the pan, so you get a crisp golden crust and a soft, flaky middle. This version makes eight cakes, enough for four people, and takes about 90 minutes from start to finish, including the chilling.
- Total
- 1 h 31 min
- Prep
- 20 min
- Cook
- 31 min
- Serves
- 4
- Per serving
- 375kcal
Common mistakes with salmon fishcakes
Wet mash is the usual reason fishcakes collapse. Floury potatoes such as Maris Piper or King Edward give the driest result, and a couple of minutes of steaming in the colander does the rest. Leave out the butter and milk: the egg and the salmon already add enough moisture.
The fish only needs poaching until it turns opaque. It is cooked again in the pan, so overdoing it at this stage makes the flakes dry and chalky. Keep some of the salmon in large pieces when you fold it in, as chunks give a better texture than a smooth paste.
Leftover cooked salmon, for example from a baked salmon supper, works well too. You need about 330g of flaked fish, and you can skip the poaching.
Salmon fishcakes: the method
Tap a time to start a timer.
- Boil the potatoes Peel the potatoes and cut them into 3cm chunks. Cover with cold, lightly salted water, bring to the boil and simmer for , until a knife slides in easily.
- Poach the salmon While the potatoes cook, put the fillets in a frying pan and pour over enough boiling water to come halfway up the fish. Simmer gently for , until the salmon is opaque and flakes easily. Lift it out onto a plate to cool, then flake it into large pieces with a fork, checking for any pin bones.
- Dry and mash Drain the potatoes well and leave them in the colander for so the steam escapes. Mash until smooth, with no butter or milk, and leave to cool for about .
- Mix and shape Fold the flaked salmon, lemon zest, parsley, salt, pepper and beaten egg into the mash, keeping some of the salmon in chunks. Divide into 8 and shape into cakes about 2cm thick. Press each one into the breadcrumbs to coat all over.
- Chill Put the cakes on a plate lined with baking paper and chill for , until firm.
- Fry Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Fry 4 cakes for on each side, until golden and piping hot in the middle. Wipe out the pan, add the remaining oil and cook the second batch the same way. Serve straight away with the lemon wedges.
What to serve with salmon fishcakes
A squeeze of lemon and a spoonful of tartare sauce are all the cakes really need, with a handful of watercress or salad leaves alongside. Peas, green beans or buttered new potatoes make it a more filling dinner.
Dill or chives can replace the parsley, and a pinch of chilli flakes adds a little warmth. The same mixture also works pressed into larger patties for a salmon burger in a toasted bun.
Common problems and fixes for Salmon Fishcakes
- The mixture is too soft to shape.
- The mash was probably still wet. Return it to the pan over a low heat for a minute to drive off moisture, or work in a tablespoon of breadcrumbs, and chill the cakes as in step 5.
- The cakes break apart when you turn them.
- Leave each cake alone for the full 4 minutes so a crust forms underneath, then turn it once with a fish slice rather than prodding it.
- The outside is dark but the middle is lukewarm.
- The heat is too high. Lower it to medium, and cut one cake open to check that it is steaming hot in the centre before you serve.
Frequently asked questions about Salmon Fishcakes
How do you stop salmon fishcakes falling apart?
Use dry mash, a beaten egg and a 30-minute chill. Floury potatoes, left to steam in the colander for 2 minutes after draining, give the driest mash, and the chilled breadcrumb coating holds the cakes together in the pan.
Can you use tinned salmon?
Yes. Use two 213g tins, drained, and break up the soft bones with a fork or pick them out. Skip step 2 and fold the salmon into the mash as normal.
Can you freeze them?
Yes, for up to 3 months. Freeze the shaped, breadcrumbed cakes on a tray, then bag them up, and defrost overnight in the fridge before frying as in step 6. Cooked cakes keep in the fridge for up to 2 days and reheat in a frying pan over a low heat until steaming hot.
What goes well with them?
Lemon wedges and tartare sauce are the classic pairing, with a watercress salad, peas or steamed green beans on the side.
How did you like the recipe?
4.7 / 5 · 74 ratings
