This salmon fish cake recipe from Chris Horridge is well-flavoured with the inclusion of vinegary capers and tangy lime. These fish cakes are perfect for a simple and delicious mid-week dinner, but nice enough to impress at a dinner party. 

To browse through more fish cake recipes, see our entire collection of fish cakes from a range of great chefs. 

Method
1.
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
2.
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. Cool until almost cold
3.
Shape the salmon mixture into 4 cakes. Whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs. Finally make sure the salmon cakes are in perfect shape
4.
To make 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
Zesting Lime
Select unwaxed limes as these are best for zesting - if these aren't available wash regular limes in warm water before zesting. Holding the lime in your hand rub the lime against your grater. Only do this twice or you will get the bitter pith in your zest
5.
To cook the fish cakes, set a frying pan on the heat and add enough oil to come about 3mm up the side. When the oil is hot fry them for approx 3 – 4 minutes on each side. Remove drain on kitchen paper to remove the excess fat
6.
To plate, place the fish cake in the center of the plate. Dress the rocket with the lime dressing and place a handful on top of the fish cake. Sprinkle a few capers around and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Salmon fish cake recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Fish cakes recipe

  • 200g of salmon, cut into 1.5cm chunks
  • 200g of potato, peeled and diced into 1cm chunks
  • 30g of flat-leaf parsley, washed and chopped
  • 1 lemon, juiced
  • 200g of breadcrumbs
  • 2 eggs, whisked
  • 100g of plain flour
  • 200ml of vegetable oil
  • salt
  • black pepper

Lime dressing recipe

  • 1 lime, zested and juiced
  • 1 tsp of sugar
  • 3 tbsp of olive oil

To plate

  • 1 bunch of rocket
  • 2 tbsp of capers, rinsed and drained

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Classic fish cakes are made even better with zingy lime dressing in this salmon fish cake recipe by Chris Horridge. These salmon fish cakes are easy to make

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