Modern Salmon Potato Cakes
Why this recipe works
- Crisp outside, tender centre: Steam-dried mashed potato helps the cakes fry to a golden crust while keeping the inside soft and cohesive.
- Bright finish: Lemon, rocket and crème fraîche cut through the richness of the salmon and potato without overpowering the herbs.
- Easy to prepare ahead: The shaped cakes can be chilled before frying, which helps them firm up and makes cooking more reliable.
Get the most out of this recipe
Texture tips
- For cakes that hold together: Let the potatoes steam-dry well and cool until just warm before mixing; excess moisture makes the cakes softer and harder to shape.
- For a better crust: Fry over a steady medium heat so the outside has time to brown before the centres overheat.
Common mistakes
- Avoid crowding the pan: Give the cakes space as they fry; crowding traps steam and makes it harder to develop a crisp surface.
- Watch the heat: If the cakes brown too quickly, lower the heat slightly so the crust does not burn before the inside is hot.
Ingredient swaps
- Herb swap: Fresh chives can replace dill for a gentler onion-like note that still works well with salmon.
- Dairy-free serving option: Serve with extra lemon and a dairy-free yoghurt-style alternative instead of crème fraîche.
Make-ahead tips
- Shape before cooking: Form the cakes in advance and keep them chilled until ready to fry; the resting time helps them firm up.
- Reheat gently: Warm cooked cakes in a lightly oiled frying pan over a medium-low heat, or bake at 200°C (390°F) until piping hot.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Boil in well-salted water for 12 to 15 minutes until very tender. Drain well, then return to the hot pan for 1 minute to steam-dry.
- Mash the potatoes until smooth, then spread them in a bowl and leave to cool until just warm. Meanwhile, cook the salmon in a lightly salted pan of simmering water for 6 to 8 minutes until just opaque, then lift out and cool briefly. Flake the salmon into a bowl, discarding any pin bones.
- Thinly slice the spring onions and finely chop the dill. Add the salmon, spring onions, dill, black pepper and a pinch more salt to the mashed potato, then mix until evenly combined. Shape into 6 firm cakes and chill for 10 minutes to help them hold their shape.
- Heat the rapeseed oil in a large frying pan over a medium heat. Fry the cakes for 3 to 4 minutes per side until crisp and deeply golden, adjusting the heat so they do not burn. Transfer to plates and season lightly with a pinch of salt.
- Toss the rocket with a squeeze of lemon juice and a pinch of salt. Serve the cakes with the rocket, lemon wedges for squeezing, and crème fraîche on the side.
Recipe notes
Tips
- For neat cakes, make sure the potatoes are well steam-dried and cooled until just warm before mixing.
- If you are serving anyone vulnerable to foodborne illness, cook the salmon until piping hot throughout and avoid leaving it at room temperature for long.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier finish.
- Replace Fresh dill with Fresh chives for a milder, oniony herb note.
- Replace Rapeseed oil with Olive oil for frying if that is what you have.
Storage
- Refrigerate up to 2 days
- Cool the cakes completely, then refrigerate in a sealed container. Reheat in a lightly oiled frying pan over a medium-low heat for 3 to 4 minutes per side until piping hot, or bake at 200°C (390°F) for 10 to 12 minutes. Freeze cooked cakes for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Milk
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