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Giant salmon fishcake recipe

42 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

Ingredients

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
1280kj
304kcal 15%
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

Method

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.
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.
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.
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.

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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.