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Giant salmon fishcake recipe

Giant salmon fishcake recipe

39 ratings

The whole family will love this delicious giant fishcake and, by making the most of storecupboard ingredients, it costs just £4 to make! With flaky salmon, fragrant dill and crispy breadcrumbs, this dairy-free supper is a great midweek pick-me-up meal. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook, plus cooling
  • 304 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 750g Maris Piper potatoes, peeled and cut into 5cm chunks
  • 212g tin wild Pacific red salmon, drained, any skin and bones discarded
  • 1 lemon, zested and juiced
  • 10g fresh dill, finely chopped
  • 2 slices white bread, blitzed to crumbs
  • olive oil spray
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 120g bag mixed leaf salad
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    2g 2%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 38.1g Protein 18g Fibre 3.2g


  1. Boil the potatoes for 15 mins until tender. Drain well, then mash until smooth. Set aside for 10 mins to cool. Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking sheet with nonstick baking paper.
  2. Flake the fish into the mash, season and stir in the lemon zest and most of the dill. Shape on a plate into a 20cm round and press three-quarters of the breadcrumbs into the top and sides.
  3. Carefully invert onto the lined baking sheet. Press on the remaining breadcrumbs. Spray with oil and bake for 25 mins until golden and piping hot.
  4. Meanwhile, whisk the lemon juice with 2 tbsp oil, the mustard and vinegar; season. Toss through the salad and divide between 4 plates. Scatter the fishcake with the remaining dill, slice into wedges and serve with the salad.

See more Budget recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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