Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Salmon and spring onion fishcakes recipe

15 ratings

Try a twist on fish and chips with this simple salmon fishcakes recipe. Combining fluffy potatoes, hot-smoked salmon and fresh spring onions, with a little lemon, dill, and chilli for extra flavour, this salmon recipe is perfect served with chunky chips, tartare and minty mushy peas. See method

Serves 4
10 mins to prepare and 20 mins to cook, plus 30 mins chilling
506 calories / serving
Freezable

Ingredients

500g Maris Piper potatoes
2 lemons, zested
1 tbsp capucine capers, drained
15g fresh dill, chopped
1 red chilli, finely chopped
4 tbsp grated Parmesan
6 spring onions, thinly sliced
180g pack hot-smoked salmon, skin discarded, flesh flaked
plain flour, for dusting
vegetable oil, for frying
skin-on fries, to serve (optional)
tartare sauce, to serve (optional)

For the minty peas

500g frozen peas
20g fresh mint, leaves roughly chopped
25g salted butter

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
2115kj
506kcal 25%
Fat
28g 40%
Saturates
8g 42%
Sugars
9g 10%
Salt
1.6g 27%

of the reference intake
Carbohydrate 39.7g Protein 25.1g Fibre 9.2g

Method

Boil the potatoes for 10-12 mins until soft. Drain well, then return to the pan to steam-dry for 1 min. Use kitchen paper to scrape off the skins. Transfer to a large bowl and mash. Add the lemon zest, capers, dill, chilli, Parmesan, spring onions and salmon; season. Mix well, then form into 8 cakes with your hands.
Dust each cake with 2-3 tsp flour, then transfer to a plate and chill for 30 mins to firm up.
Add enough oil to a large frying pan so that it comes 2cm up the sides. Fry the fishcakes over a medium heat for 4 mins each side or until golden.
Meanwhile, boil the peas for 3 mins; drain. Return to the pan and mash lightly with the mint, butter and a little seasoning. Serve the fishcakes with the peas, and chips and tartare sauce, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Salmon recipes