Salmon Fishcakes with Dill Sauce

cook 30 mins
  • 450 g (14 1/2 oz) potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 500 g (1 lb) skinless salmon fillet
  • 1 tablespoon chopped dill
  • finely grated rind of 1 lemon
  • plain flour, for dusting
  • 1 egg, beaten
  • 75 g (3 oz) dried breadcrumbs
  • salt and pepper
  • green salad, to serve
  • 3 tablespoons mayonnaise
  • 3 tablespoons natural yogurt
  • handful of dill, chopped
  • 1 cornichon, sliced
  • Cook the potatoes in a saucepan of lightly salted boiling water for 12 minutes until soft. Drain well and roughly mash.
  • Meanwhile, rub 1 teaspoon of the oil over the salmon and season well. Cook under a preheated hot grill for 10 minutes until cooked through. Leave to cool a little, then break into large flakes. Mix together the ingredients for the sauce.
  • Mix together the potato, salmon, dill and lemon rind. Lightly wet your hands, then shape into 8 fishcakes. Dust each fishcake with a little flour, dip into the egg and finally dip into the breadcrumbs until well coated.
  • Heat the remaining oil in a large, nonstick frying pan. Cook the fishcakes for 3–4 minutes on each side until golden and crisp. Serve with a green salad and the dill sauce.
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