Salmon fishcakes with lemon sauce

Salmon fishcakes with lemon sauce
  • Serves: 4
  • Prep: 30 mins
  • Cook: 30 mins

This recipe for fishcakes will ensure a great reaction. The lemon sauce is the perfect finishing touch.


  • 350g (12oz) salmon fillet, skinned
  • 7 large British Lion eggs
  • 675g (1 1/2lb) mashed potato
  • 2 tablespoons freshly chopped tarragon
  • 4 tablespoons plain flour
  • 100g (3 1/2oz) natural dried breadcrumbs
  • 4 tablespoons vegetables oil
  • 50g (1 3/4oz) butter, melted
  • grated zest and juice of 1 small lemon
  • salt and freshly ground black pepper


  1. Place the salmon in a frying pan, add water to just cover and bring to the boil. Cover and simmer for 5-6 minutes or until the fish fakes easily. Transfer to a plate and flake the flesh with a fork.
  2. Place 4 eggs in a pan, cover with cold water and bring to the boil. Simmer for 7 minutes. Drain, rinse in cold water, tapping the shells. Peel and chop roughly.
  3. Mix together the mashed potato, tarragon, salmon and boiled eggs with some seasoning and a beaten egg. Divide the mixture into eight and shape into round patties.
  4. Beat another egg in a shallow dish. Coat the cakes first in the flour, then the egg and then breadcrumbs, turning them until well coated. Chill until required.
  5. Heat the oil in a large frying pan, add the fish cakes and cook over a medium heat for 8-10 minutes turning once until golden on all sides. Keep warm.
  6. To make the sauce, place the remaining egg, the butter, lemon zest and juice and some seasoning in a heatproof bowl. Place the bowl over a pan of simmering water. Use an electric whisk to whisk for 2-3 minutes or until thick. Serve the fishcakes hot with sauce.

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