Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Salmon fishcakes with horseradish cream recipe

Salmon fishcakes with horseradish cream recipe

12 ratings

See method

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

Ingredients

  • 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

    2015kj
    480kcal     24%

  • Fat

    18g 26%

  • Saturates

    4g 20%

  • Sugars

    6g 7%

  • Salt

    0.1g 0%

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

Method

  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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.