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Salmon fishcakes with horseradish cream recipe

Salmon fishcakes with horseradish cream recipe

13 ratings

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  • Serves 4
  • 5mins to prepare, 40mins to cook
  • 480 calories / serving


  • 1 x 280g pack skinless salmon fillets
  • 750g (11/2lb) Maris Piper potatoes, peeled and chopped
  • 2 sprigs dill
  • ½ x 31g pack flat leaf parsley, chopped
  • ½ x bunch spring onions, sliced
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • 50g fresh breadcrumbs
  • 1½ tbsp rapeseed oil
  • 300g (10oz) spring greens
  • 200g frozen peas
  • 1 garlic clove, finely chopped

For the horseradish cream

  • 75g (3oz) half-fat crème fraîche
  • 1 tsp creamed horseradish
  • 1 lemon, zested
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    4g 20%
  • Sugars

    6g 7%
  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 55g Protein 27.5g Fibre 11g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fillets in a pan of boiling water and simmer for 5 minutes, until cooked through. Remove salmon from the pan and flake into pieces.
  2. Meanwhile, place the potatoes in a pan of cold water and bring to the boil then simmer for 12-15 minutes, until softened. Drain, then mash and gently stir through the flaked salmon, dill, parsley and spring onions. Shape into 8 patties and dust with flour.
  3. Dip the patties into the egg and then in the breadcrumbs until lightly coated. Heat 1 tbsp of the oil in a large frying pan and cook the fishcakes for 2 minutes each side, until golden. Place on a baking tray and cook in the oven for 15 minutes.
  4. Heat the remaining oil in the pan and cook the spring greens and peas for 5 minutes, adding the garlic for the final minute.
  5. To make the horseradish cream, combine the crème fraîche, horseradish and lemon zest in a small bowl. Serve with the fishcakes and green vegetables.

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