Salmon & Dill Fish Cakes
Recipe GLPR89f916cd70e63d
Golden, crispy pan-fried fish cakes made with poached salmon, creamy mashed potatoes, fresh dill, and tangy capers. A Nordic-inspired dish that combines tender flaked salmon with fluffy potato, bound with mayonnaise and mustard, then breaded and fried until golden brown. Served with bright lemon wedges and peppery watercress for a fresh, elegant main course.
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Ingredients
800g skinless salmon fillet
2 bay leaves
Small bunch fresh dill, stalks and fronds separated
500ml whole milk
600g Maris Piper potatoes, peeled and cut into even chunks
Zest of 1 lemon
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
4 tablespoons drained and dried capers
Flour for dusting hands and work surface
2 large eggs, beaten
100g breadcrumbs
4 tablespoons vegetable or sunflower oil
Lemon wedges, for serving
Watercress or peppery greens, for serving
Salt and black pepper to taste
Directions
Place the salmon fillet in a large frying pan. Add the bay leaves and dill stalks. Pour in enough milk to just cover the fish (you may not use all 500ml). Bring to a boil over medium-high heat, then reduce heat to low and gently simmer for 4 minutes. Turn off heat and allow the salmon to continue cooking in the residual heat for another 5 minutes. Using a fish slice, carefully transfer the poached salmon to a plate and let it cool slightly. Once cooled, flake the salmon into large, bite-sized pieces using a fork, discarding any bones. Set aside on a paper towel-lined plate to cool completely.
While the salmon cools, bring a large pot of salted water to a boil. Add the potato chunks and cook for about 10 minutes until completely tender when pierced with a knife. Drain thoroughly in a colander and let sit for 2 minutes to allow excess moisture to evaporate. Return the drained potatoes to the same pot and place over low heat. Mash the potatoes for 2-3 minutes, stirring occasionally to prevent sticking, until you achieve a dry and fluffy texture. Remove from heat and stir in the lemon zest, mayonnaise, Dijon mustard, capers, and chopped dill fronds. Season generously with salt and black pepper to taste.
Pat the cooled flaked salmon with a paper towel to remove any excess liquid. Gently fold the salmon pieces into the potato mixture using a spatula or your hands, being careful not to break the fish into small pieces—just a few movements to loosely combine. Dust your hands and work surface with flour. Taking a handful of the mixture (about 75-80g), gently press it into a patty shape approximately 2.5cm thick. Place on a parchment-lined tray and repeat with the remaining mixture to form 8 fish cakes total.
Place the beaten eggs in a shallow bowl and the breadcrumbs in another shallow bowl. Working with one fish cake at a time, dip it into the egg mixture, coating both sides, then immediately press into the breadcrumbs, turning gently to coat all sides evenly. Place the breaded cakes on a clean plate. Heat half the oil in a large frying pan over medium-high heat until very hot (the oil should shimmer and move freely). Carefully place 4 fish cakes into the hot oil and fry for 5 minutes per side until golden brown and crispy. The egg coating will turn golden and firm as it cooks to a safe temperature well above 160°F. Transfer to a paper towel-lined plate and keep warm. Repeat the frying process with the remaining oil and 4 fish cakes. Serve the hot fish cakes with fresh lemon wedges and watercress on the side.
