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Smoked Salmon Fishcakes

with Dill Mayo

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

243 kcal

Protein

:

7.4g protein

Total

:

40 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

40 grams

Pea Shoots

1 bunch(es)

Dill

10 grams

Panko Breadcrumbs

15 grams

Pumpkin Seeds

1 unit(s)

Lemon

150 grams

Hot Smoked Salmon

1 sachet(s)

Tomato Ketchup

1 sachet(s)

Mayonnaise

450 grams

Potatoes

Nutritional information

Energy (kJ)1016 kJ

Energy (kcal)243 kcal

Fat4 g

of which saturates0.6 g

Carbohydrate47.2 g

of which sugars3.9 g

Dietary Fibre6.8 g

Protein7.4 g

Salt0.2 g

Potassium996.8 mg

Calcium15.8 mg

Iron0.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel the potaoes then chop into 2cm pieces. When the water is boiling, add the chopped potatoes to the pan and cook until tender, 15-20 mins. Drain, then return to the pan and pop back onto medium heat for 1-2 mins to allow them to dry out a little. Remove from the heat and mash until smooth (using a fork or potato masher).

2

Meanwhile, chop the dill finely. Remove the skin from the hot smoked salmon and discard it. Use two forks to flake the salmon into small pieces. Put the salmon and half the dill in a large mixing bowl along with the panko breadcrumbs and ketchup and mix together. In a separate bowl, combine the mayonnaise with the remaining dill.

3

Add the mashed potato to the bowl with the salmon, along with a good pinch of salt and pepper. Mix together really thoroughly, then form into three fishcakes per person.

4

Heat a good glug of oil in a large frying pan on medium-high heat. When hot, add the fishcakes and cook until golden, 3-4 mins each side. Tip: You may need to cook the fishcakes in batches so as not to overcrowd the pan. Add more oil between batches if the pan is dry. Meanwhile, pop the peashoots in a bowl along with a squeeze of lemon juice and a drizzle of olive oil. Add the pumpkin seeds and toss to dress the leaves.

5

Pile the peashoots onto your plates and arrange the fishcakes on top. Dollop the dill mayonnaise on the side. Cut the remaining lemon into wedges and serve on the side. Enjoy!

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