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Medium

Salmon Fishcakes with Dill Mayonnaise

Golden on the outside and wonderfully flaky inside, these homemade salmon fishcakes are packed with premium salmon, fresh herbs and spring onions. Served with a refreshing dill mayonnaise, they’re perfect for lunch, dinner or a lighter weekend meal.

PREP
25 mins
COOK
20 mins
SERVES
4
By Eileen
INGREDIENTS

What you'll need

  • 500g salmon fillets
  • 600g potatoes, peeled
  • 2 spring onions, finely sliced
  • 2 tbsp chopped parsley
  • 1 tsp Dijon mustard
  • 1 egg
  • 100g panko breadcrumbs
  • Salt and freshly ground black pepper
  • Olive oil for frying
  • 150ml mayonnaise
  • 1 tbsp fresh dill, chopped
  • Juice of ½ lemon
WHAT TO POUR
Sauvignon Blanc
Method

Step by step

  • Boil the potatoes until tender and mash.
  • Bake or poach the salmon until cooked, then flake.
  • Mix salmon, mashed potato, spring onions, parsley, mustard and egg.
  • Shape into eight fishcakes.
  • Coat with panko breadcrumbs.
  • Fry in a little olive oil for 4–5 minutes on each side until golden.
  • Mix the mayonnaise, dill and lemon juice.
  • Serve with salad and the dill mayonnaise.

Bradley's Tip

Chill the fishcakes for 30 minutes before cooking to help them hold their shape.

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