Date posted: 10/03/2022

Scottish salmon and pea fishcakes

  • Serves 10
Votes: 2 Average: 4.5


Potato maris piper 700g
Pier 7 raw Scottish salmon portions (skinless, frozen) 5 portions
Baby capers 40g
English mustard 20ml
Sea salt 6g
Black peppercorn 0.5g
Frozen peas 100g
Lemons 1
Parsley 10g
Dill 10g
Plain white flour 100g
Pure olive oil glass 60ml
Unsalted packet butter 100g
Large fresh eggs 10
Herb pea shoots 100g
Rocket leaf salad 100g
Extra virgin cold pressed rapeseed oil 20ml


  1. Peel and cook the potatoes before making them into mash. Allow the mash to cool.
  2. Cook the salmon and allow this to cool before flaking into the mashed potato.
  3. Once the potato and salmon are cold, add the mustard, chopped capers, zest from 1 lemon, chopped parsley and dill.
  4. Season with sea salt and freshly cracked black pepper.
  5. Form into 10 evenly sized cakes, and dust each one with flour. Chill these until they’re required.
  6. Fry them in oil and butter until they’re cooked and browned. Serve them up with poached eggs, rocket, pea shoots and a drizzle of cold pressed rapeseed oil.
  7. Finish off with some fresh lemon wedges.
This recipe is part of the British food trend 2024, click the link to discover the rest of our food and drink trends 2024.  
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