Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Salmon Fishcakes

Cooking time: 
5-10 minutes
Preparation time: 
30-45 minutes

For the salmon fishcakes:

  • 225g cooked mashed potatoes
  • 1 tablespoon chopped dill
  • 175g cooked flaked hot- smoked salmon
  • 1 teaspoon anchovy sauce
  • 1 chopped hard-boiled egg
  • 1 small beaten raw egg
  • Salt & freshly ground black pepper
  • Seasoned flour for coating
  • Vegetable oil for shallow-frying
  • Olive oil for drizzling

    For the tomato salsa: 

  • 6 ripe English cherry tomatoes cut into eighths
  • ½ red onion, finely chopped
  • 1 garlic clove, peeled and chopped
  • 2 fresh red chillies, seeds removed and finely sliced
  • 4 tablespoons olive oil
  • Juice of 1 lime
  • Small bunch fresh coriander, chopped


  • To make the fishcakes, combine all the fishcake ingredients in a Pyrex bowl. Shape into four fishcakes. Dip each one in seasoned flour.
  • Refrigerate until ready to cook.
  • Meanwhile make the tomato salsa by mixing together all the ingredients in a Pyrex dish, cover and set aside while you cook the fishcakes.
  • Heat a little vegetable oil in a shallow non-stick frying pan and fry for about 3 minutes each side, or until golden.
  • To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil.