Herby salmon fishcakes

Name: Herby salmon fishcakes
Yield: 4
Ingredients: 900 g (2lb) floury potatoes such as Maris Piper, peeled and quartered; 900 g (2lb) salmon fillets; Juice of 1 lemon; 4 tbsp. mayonnaise; Pinch of cayenne pepper; 2 tbsp. freshly chopped herbs such as tarragon, basil or parsley; 2 tbsp. chilli oil

Make winning fishcakes every time with this fail-safe simple dinner recipe.

By The Good Housekeeping Cookery TeamPublished: 04 February 2002

Jump to recipe

Food, Finger food, Cuisine, Dish, Recipe, Ingredient, Snack, Baked goods, Cooking, Baking,

Advertisement - Continue Reading Below

Yields:

Ingredients

900 g (2lb) floury potatoes such as Maris Piper, peeled and quartered
900 g (2lb) salmon fillets
Juice of 1 lemon
4 Tbsp. mayonnaise
Pinch of cayenne pepper
2 Tbsp. freshly chopped herbs such as tarragon, basil or parsley
2 Tbsp. chilli oil

Directions

1. Step 1
  Put the potatoes in cold salted water. Cover and bring to the boil. Turn the heat down and simmer for around 20min or until tender. Drain well, put the pan back on the heat to dry the potatoes, then mash.
2. Step 2
  Meanwhile, put the salmon in a pan with 600ml (1 pint) cold water and half the lemon juice. Cover and bring to the boil, then simmer for 1min. Turn off the heat and leave to cool for 20-30min.
3. Step 3
  Preheat the oven to 200ºC (180ºC fan oven) mark 6. Drain the fish, remove the skin and discard, then flake the fish. Add to the potato along with the remaining lemon juice, the mayonnaise, cayenne and the chopped herbs. Season well and mix together.
4. Step 4
  Line a large baking sheet with a non-stick Teflon liner. Put a 7.5cm (3in) plain cooking ring on the tray and fill with some of the mixture. Lift off, then repeat to make eight cakes. Drizzle with chilli oil and bake for 25min or until golden.
  
  Try these other great fish cake recipes:
  
  Salmon and pea fish cakes
  
  Oriental prawn and squid fish cakes
  
  Spicy salmon fish cakes with zesty vegetables
  
  Salmon fish cakes with mango salsa

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next