This Classic Salmon Fishcake recipe is simple to make and quick to cook. These are perfect for a fantastic midweek meal, or even a weekend lunch spent on the patio. Easily prepared, lightly battered and fried, we thank the chefs at Rattan Direct for this delicious recipe!
Want to see how it’s done? We have the video right here!
- 2 salmon fillets
- 4 medium potatoes, peeled and quartered
- 1 small onion, finely chopped
- 1 lemon, juice only
- 1 small bunch parsley, chopped
- 1 tablespoon butter
- 1 teaspoon oil
- 2 tablespoon white wine vinegar
- For The Crumb:
- Soft fresh breadcrumbs
- Plain flour
- Egg, beaten with a tablespoon of water
- For The Tartar Sauce:
- 4 tablespoon mayonnaise
- 2 tablespoon finely chopped red onion
- 2 tablespoon chopped gherkin
- 1 tablespoon capers
- 1 tablespoon finely chopped dill
- 1 Place the salmon fillets on a baking tray and add salt, lemon juice, and a smear of butter.
- 2 Cover with foil and bake at 350F for about 20 minutes, or until the salmon just turns opaque and flakes apart when pressed.
- 3 Boil the potatoes in salted water until tender. Drain and stand for 5 minutes to dry out and then mash.
- 4 Place the onions, butter, and oil with a pinch of salt in a small frying pan. Cook gently until soft but not browned. Add the vinegar and cook until evaporated.
- 5 Flake the fish in a bowl with the ash and add the onions and parsley. Mix gently so as not to break down the fish too much.
- 6 Divide the mixture into 8. Keep them well-floured and it won't stick.
- 7 Shape into patties.
- 8 Coat the fishcakes first in flour, then egg, then crumb. Use one hand for the wet and one hand for the dry; this way you don't end up with a mess, needing to wash your hands.
- 9 Mix together the ingredients for the tartar sauce.
- 10 Fry the fishcakes in half an inch of sizzling oil, until golden brown all over.
- 11 Serve with the tartar sauce.