These Salmon and Dill Fishcakes or Patties are easy to make and use just a few simple ingredients. Ideal for freezing, they are delicious for a light lunch or dinner.
Bring a large pan of lightly salted water to the boil. Add the potato and cook for about 15 minutes until soft, then drain.
450 g potatoes
At the same time, place the salmon fillets in a steamer over the top of the potatoes and cook for 8 - 10 minutes. Alternatively poach them in simmering water for 8 - 10 minutes. The cooking time will depend on the thickness of the fillets. Fish is cooked when it no longer looks opaque.
350 g salmon fillets
Mash the potatoes and leave them to cool. Spreading the mash out on a cold plate will help it to cool quickly.
Remove the skin from the salmon and flake the salmon into a bowl.
When the salmon has cooled, add the dill and juice of half the lemons together with the egg and flour and season with salt and freshly ground black pepper. Don't add hot salmon to the eggs as you don't want to scramble the eggs.
When the potatoes are cooled, mix the fish mixture with the potatoes and stir together well.
Divide the mixture into however many you are making, pat into circles about 2cm thick, and dust with flour. Place in the fridge for about 1 hour to cool, or you can freeze them at this point. Allowing them to cool in the fridge is an important step as it means they will not break up in the pan.
When the potatoes are cooled, mix the fish mixture with the potatoes and stir together well.
Notes
Ingredient Notes
Salmon fillets - buy salmon fillets with the skin on. Check for bones before cooking.
Potatoes - use a variety that will mash well such as Maris Piper or King Edward. In the US look for Russets or Yukon Gold.
Dill - this is a fresh herb with 'fronds' rather than leaves. It has a subtle sweet citrus-like flavour and goes very well with fish.
Lemons - using fresh lemons helps enhance the flavour.
Plain flour - or All-purpose flour. This is used to bind the ingredients together and to dust the fishcakes before frying.
How to cook Fishcakes in the oven
You can cook your salmon and dill fishcakes in the oven. Cook at 200°C/400°F/gas mark 6 for 15 - 20 minutes. Oven-baking fishcakes uses less oil but does result in a slightly drier fishcake and they won't have the same golden colour. However, this is a healthier option.
Storage Instructions
Salmon fishcakes will keep for 1 - 2 days in the fridge. They will freeze well for 3 - 4 months. Fishcakes need to be fully de-frosted before cooking as otherwise, the outside will be crisp but the inside still frozen.