Fresh Salmon Fish Cakes with Cucumber and Caper Salsa Recipe

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serves: 2
Skill: easy


  • 350g (12oz) potatoes
  • 50g (2oz) butter
  • 2 spring onions, finely chopped
  • 175g (6oz) salmon fillet, chopped
  • 1 egg, beaten
  • for the salsa
  • ¼ cucumber
  • 2 shallots, sliced
  • 2tbsp capers
  • 1tsp fresh dill, chopped


  • Cook the potatoes for 15 minutes until tender, then drain and mash with 25g (1oz) of the butter, spring onions and plenty of seasoning. Stir in the fresh salmon and a beaten egg.

  • Melt the rest of the butter in a large frying pan, then drop six rough spoonfuls of the salmon mixture into the pan and cook gently for 5 minutes on each side until the fish cakes are firm.

  • Meanwhile, make the salsa. Mix the cucumber with the shallots, capers and fresh dill. Season with salt and add a little olive oil to moisten. Spoon on to plates and serve with the fish cakes, a spoonful of mayonnaise and a side salad.

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(9 ratings)
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