This salmon fish cake recipe from Chris Horridge has the perfect mix of a fluffy middle and crispy breadcrumbed exterior, and is further enhanced by his simple plating with lime-dressed rocket and salty capers. Serve on a bed of shaved fennel for something a little more substantial.
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
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To make the fish cakes, steam the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and put them in a pan. Dry the potatoes out on a medium heat for 5 minutes
200g of potato
Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool until almost cold
200g of salmon
30g of flat-leaf parsley
Shape the salmon mixture into 4 cakes. Whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs - reshape the cakes if necessary
200g of breadcrumbs
100g of plain flour
For the dressing, start by zesting and juicing the lime. Then, whisk the lime zest, lime juice and the oil together. Finally add some salt and pepper
3 tbsp of olive oil
1 tsp sugar
To cook the fish cakes, place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil
200ml of vegetable oil
To plate, place the fish cakes in the centre of each plate. Dress the rocket with the lime dressing and place a handful on top of each fish cake. Sprinkle a few capers around and serve immediately
1 bunch of rocket
2 tbsp of capers
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