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Salmon fishcakes with lemon caper mayo

Serves 4
Prep time: 30 mins
Cooking time: 5 mins

Deliciously easy salmon fishcakes, with a homemade tangy tartare sauce. 

  • Salmon
  • Potato



  • 500g agria potatoes, peeled and diced
  • 400g tinned salmon, bones removed 
  • 2 tsp wholegrain mustard 
  • 1 lemon
  • 1 spring onion, finely sliced 
  • 2 Tbsp + 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • 1 egg, beaten
  • ⅓ cup plain flour 
  • Olive oil
  • ½ cup good quality mayonnaise 
  • 2 Tbsp capers, roughly chopped
  • 2 Tbsp roughly chopped gherkins 
  • Salad leaves and lemon wedges, to serve 

  1. Place the diced potatoes in a pot of salted water, and place over a high heat. Bring to a boil and cook until the potatoes are soft when tested, around 10-15 minutes depending on size. 
  2. Once cooked, drain and mash the potatoes until smooth then transfer to a mixing bowl. Flake the tinned salmon into the mashed potato, then add the mustard, lemon zest, spring onion, 2 Tbsp chopped parsley, chopped dill and the beaten egg. 
  3. Mix well to combine, then season generously with salt and pepper. Shape into 8 smaller or 4 large fish cakes, then dust in flour. 
  4. Bring a nonstick frying pan to a medium heat with a generous drizzle of olive oil. Fry the fish cakes for 3-4 minutes each side, or until golden and crispy. Place onto a plate lined with a paper towel and keep warm in the oven if needed while frying the remaining fish cakes. 
  5. To make the tartare sauce, stir together the mayonnaise, remaining parsley, juice of the lemon, capers and gherkins. Stir well to combine, then season to taste. 
  6. Serve the hot fish cakes alongside your choice of salad and the tartare sauce. Garnish with lemon wedges and serve immediately.