Salmon and Cod Fishcakes with Tartare Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Plus allow for 20 mins cooling time so that the mixture is cool enough to handle!
  • For the fishcakes:
  • 400g waxy potatoes (peeled and cut into large chunks)
  • 400g mix of salmon and cod
  • About 1 tbps of finely chopped chives
  • Small bunch fresh parsley (finely chopped)
  • Small bunch fresh dill (finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • Juice of half a lemon
  • 1 egg
  • Flour for dusting
  • 80g breadcrumbs
  • Sunflower oil for frying
  • Salt/ Black pepper
  • Milk
  • Butter
  • For the Tartare Sauce:
  • 1 pot creme fraiche
  • Handful of gherkins (out of a jar, finely chopped)
  • 1 large tbsp small capers
  • Juice of half a lemon
  • 1 tsp dijon mustard
  • Black pepper
  • Few sprigs of fresh dill (finely chopped)
  1. Put the potatoes onto boil until cooked and soft enough to mash. Drain and pop the potatoes back into the pan. Add a slice of butter and a dash of milk and using a potato masher mash until smooth and silky. Then add the parsley and dill and mash again. Scrape any of the potato off the masher and then using a spoon make sure all the herbs are mixed in with the mashed potato. Season with a little salt and pepper and put to one side to cool down.
  2. Heat a dash of oil in a fry pan. Add the garlic and then place the fish fillets in the pan. Cook on each side for just 1-2 mins. Enough time for the fish to start to flake but that it is not cooked through. Break the fish up into flakes and then add to the pan with the potato. Pour in the lemon juice. Using a spoon mix it up as the fish will flake into small chunks and become nicely combined with the potato.
  3. For the tartare sauce: mix everything together and place in the fridge until needed.
  4. Take 3 deep plates and fill one with some flour for dusting, another with the beaten egg and the final one with the breadcrumbs.
  5. Using your hands take about 2 tbsp size of the fishcake mixture. Roll into patties. Dip into the flour, then the egg and then the breadcrumbs, making sure that each time you coat the whole of the fishcake. Put to one side on another plate and repeat with the rest of the fishcake mix.
  6. Heat a good tbsp size of sunflower oil in a large/ deep frying pan. Once hot and bubbling add the fishcakes and cook on each side for 2-3 mins or until golden and crispy. You might have to do these in batches so keep them warm in the oven if needed.
  7. Plate up with the tartare sauce and garnish with a little more fresh dill and some lemon wedges.
Recipe by A Modern Rose at