These salmon fishcakes have taken many years to perfect, and I think I’ve finally gotten
the recipe just right! The ingredients are simple, but there are a few tricks up my sleeve to add the
subtle layers of flavour that make these irresistible.
These have THE BEST flavor.
Firstly, I always use a blend both fresh salmon and smoked salmon. But I never use canned salmon. I’m not sure exactly why, but the tinned salmon isn’t as good as tuna. Maybe its the weird spine bones that are in there. Just wrong.
The next trick is to use a mixture of both white and sweet potatoes. I think one whole white baked potato and one half of a sweet potato give the best combination. You really can’t even tell the sweet potato is there, its just another lovely layer of flavour. There are other ingredients that all come together for maximum flavor: capers, dill and parmesan. What a combination! I love to see my kids wolf these down. It makes me feel happy whenever they eat fish.
These fishcakes are adored by everyone in my house!
- 250g (two fillets, 8 oz) fresh salmon
- 150g (5 oz) smoked salmon
- 200g/1 large baked potato (cooked)
- 70g/1/2 a large sweet potato (cooked)
- 2 spring onions, finely chopped
- 1 tbsp capers, chopped
- small bunch dill, chopped
- Grated zest of ¼ a lemon.
- 35g/1/3 cup freshly grated parmesan
- 1 cup/100g Panko breadcrumbs
- Sea Salt and Black pepper
- Take the filling out of the potatoes and place into a large bowl. Roughly mash with a fork but leave some chunks.
- Take the skin off the salmon and cut into cubes. Also cut the smoked salmon into cubes. Add into the bowl.
- Add the onions, dill, capers, lemon zest and half the parmesan. Salt and pepper generously.
- Mix well with hands and form into evenly shaped balls. Pack down tightly.
- Place the breadcrumbs and remaining parmesan onto a plate and mix.
- Roll the fishcakes in the breadcrumbs, making sure to coat each side as much as possible.
- Heat the oven to 180c/350f. Heat a large oven-proof frying pan with the olive oil and the butter.
- Fry on one side for 5 minutes or until brown, then flip over.
- Place the frying pan in the oven for the fish cakes to cook through, about 15 more minutes.