Salmon fishcakes combine cooked fish and mashed potatoes, shaped into small patties and fried until golden. For a traditional British version, Delia Smith Salmon Fishcakes Recipe adds capers, gherkins and herbs for a richer, slightly tangy flavour.
Ingredients
This recipe makes 12 salmon fishcakes, enough for 6 servings.
For the Fishcakes:
425g (15 oz) tinned red salmon, drained
275g (10 oz) potatoes, preferably King Edward or Désirée
2 tablespoons mayonnaise
2 heaped tablespoons fresh parsley, finely chopped
2 heaped tablespoons capers, drained and rinsed
6 small pickled gherkins, finely chopped
2 large hard-boiled eggs, finely chopped
1 dessertspoon anchovy paste
2 tablespoons fresh lemon juice
¼ teaspoon ground mace
A pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
For the Coating:
2 tablespoons plain flour
1 large egg, beaten
75g fine white breadcrumbs or matzo meal
1–2 tablespoons vegetable oil
10g unsalted butter
For Serving:
Fresh lemon wedges
Chopped parsley
Homemade parsley sauce, optional
How to Make Delia Smith Salmon Fishcakes
Step 1: Cook the Potatoes and Prepare the Salmon
Peel the potatoes and cut them into medium-sized pieces. Put them in a saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until tender enough to mash easily.
Drain the potatoes thoroughly and leave them for a couple of minutes to release any remaining steam. Mash until smooth, then stir in the mayonnaise. You want a firm potato mixture that can hold its shape, so avoid adding milk or extra liquid.
Drain the tinned salmon and remove any skin or large bones. Place the fish in a large mixing bowl and break it into small flakes with a fork.
Tinned red salmon has a stronger flavour than pink salmon, which I think suits these fishcakes particularly well. It stands up nicely to the sharpness of the capers and gherkins without getting lost among the other ingredients.
Step 2: Mix and Shape the Fishcakes
Add the mashed potatoes to the salmon, followed by the chopped parsley, capers, gherkins and hard-boiled eggs. Stir in the anchovy paste, lemon juice, ground mace and cayenne pepper.
Season with freshly ground black pepper and a little salt. Go easy on the salt at first because anchovy paste and capers already have quite a salty taste.
Mix gently with a wooden spoon until everything comes together. Don’t mash the salmon too much. Small pieces of fish give the finished fishcakes a nicer texture than a completely smooth mixture.
Cover the bowl and refrigerate for about 2 hours. Cold potato is firmer and easier to shape, so the fishcakes are less likely to break when you fry them.
Once chilled, divide the mixture into 12 equal portions. Roll each portion into a ball, then flatten it into a round patty about 2cm thick.
Place the shaped fishcakes on a lightly floured plate while preparing the coating.
Step 3: Coat and Fry the Fishcakes
Put the flour, beaten egg and breadcrumbs into three separate shallow dishes.
Lightly coat each fishcake in flour, dip it into the beaten egg and finish by covering it evenly with breadcrumbs. Press the crumbs gently onto the surface so they stick.
Heat the vegetable oil and butter in a large frying pan over medium heat. Once the butter has melted and the pan is hot, carefully add the fishcakes, leaving enough room to turn them.
Fry for approximately 4 minutes on each side until golden brown and crisp. Cook in batches if necessary, adding a little more oil between batches.
Turn the fishcakes carefully with a wide spatula. They’re quite delicate before the coating crisps, so avoid moving them around too much.
Once cooked and piping hot in the centre, transfer them to a plate lined with kitchen paper. Serve immediately with lemon wedges and a little fresh parsley.
What to Serve With Delia Smith Salmon Fishcakes
Salmon fishcakes are quite filling on their own, especially with the potatoes already mixed into the fish. A simple vegetable side or a fresh sauce usually makes a better pairing than another heavy dish.
Parsley sauce is a classic British accompaniment. Its creamy texture goes nicely with the crisp breadcrumb coating, and the fresh parsley complements the salmon.
Buttered green peas are another traditional choice. Boil the peas until tender, drain them and add a small knob of butter with black pepper.
Green salad gives the meal a fresher taste. Lettuce, cucumber and tomatoes dressed with lemon juice and olive oil are enough to balance the richness of the fishcakes.
Steamed broccoli or green beans also go well with salmon. Keep the vegetables lightly seasoned so they don’t compete with the capers and anchovy.
For a traditional family dinner, I would serve Delia Smith Salmon Fishcakes Recipe with buttered peas, parsley sauce and fresh lemon wedges. It’s a simple combination that doesn’t need much else.
Delia Smith Salmon Fishcakes Nutrition Information
The following values are approximate for one serving of two fishcakes, based on six servings in total.
Nutrient | Approximate Amount |
|---|---|
Calories | 320 kcal |
Protein | 22g |
Carbohydrates | 20g |
Total Fat | 18g |
Saturated Fat | 4g |
Fibre | 2g |
Sugars | 2g |
Salmon supplies protein, vitamin B12 and omega-3 fatty acids. The potatoes provide carbohydrates and potassium, while the eggs contribute additional protein.
The final calorie count depends on the mayonnaise, breadcrumbs and amount of oil absorbed during frying. Sauces and side dishes are not included in these estimates.
FAQs
Can I use fresh salmon instead of tinned salmon?
Yes. Cook fresh salmon first, remove the skin and bones, then let it cool before mixing it with the potatoes. Use approximately 425g of cooked salmon. Fresh salmon has a milder flavour, but it still makes very good fishcakes.
Why do my salmon fishcakes fall apart?
The most common reasons are wet mashed potatoes, a mixture that hasn’t been chilled or turning the fishcakes too early. Drain the potatoes properly and refrigerate the mixture for about 2 hours. Let one side become golden and firm before turning.
Can I make salmon fishcakes ahead of time?
Yes. Prepare and coat the fishcakes, then arrange them on a covered plate or tray in the refrigerator for up to 24 hours before frying. Keeping them chilled also helps preserve their shape.
Can I freeze salmon fishcakes?
Yes. Freeze the uncooked, coated fishcakes on a tray until firm, then transfer them to a freezer-safe container. Separate the layers with baking paper and use within 2 months for the best quality. Thaw overnight in the refrigerator before cooking.
Can I bake salmon fishcakes instead of frying them?
Yes. Preheat the oven to 200°C (180°C fan). Place the fishcakes on a lightly greased baking tray, brush with a little oil and bake for 20–25 minutes, turning halfway through. They should be golden, crisp and thoroughly heated.
What sauce goes best with salmon fishcakes?
Parsley sauce and tartare sauce are both excellent choices. Parsley sauce gives the dish a traditional creamy finish, while tartare sauce has a sharper taste from pickles and capers. A squeeze of fresh lemon juice is also enough if you prefer something lighter.