Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

Product used in this recipe


To celebrate our?Sweet Pickled Cucumber?winning a Great Taste Award (yippee!) we asked our resident blogger Sal Godfrey to whip up a delicious recipe. The tangy sharpness of the pickle combined with rich smoked salmon, fresh parsley and a squeeze of lemon, makes a fabulous fishcake that?s perfect with a poached egg for brunch, or with chips and salad for an easy dinner.

Smoked Salmon Fishcakes


  • 2 potatoes
  • A splash of milk
  • 100g smoked salmon trimmings
  • 2 large spoonfuls of Sweet Pickled Cucumber
  • A small handful of fresh parsley
  • A lemon
  • Salt and black pepper
  • 3 slices of white bread, to make breadcrumbs
  • 2 tbsp plain flour
  • 1 egg
  • Vegetable oil for frying


Makes 4 fishcakes

  • Start by peeling the potatoes and cutting into bite-sized pieces. Boil in salted water until the potatoes are soft enough to fall apart when prodded with a fork.
  • While the potatoes cook, remove the crusts from the white bread and pulse in a blender to make breadcrumbs. Then, spread them out on a baking tray and toast under the grill until golden and crispy. Crush with a rolling pin to make them really fine.
  • Once the potatoes are cooked, mash them with a little milk until soft and fluffy, and leave to cool and firm up for about ten minutes.
  • Stir the smoked salmon trimmings, Sweet Pickled Cucumber and chopped fresh parsley through the mashed potato, with a squeeze of lemon. Season with salt and black pepper.
  • Spread out the flour on a plate, and beat the egg in a bowl with a fork. Shape the mashed potato mixture into patties, then dip each one first in flour, then in beaten egg, and then in breadcrumbs.
  • Pour the vegetable oil into a small saucepan to a depth of about 1cm, and heat until a crumb dropped into the oil sizzles and fizzes on the surface. Then fry the fishcakes until golden on both sides, and serve with wedges of lemon.