Salmon and Cod Fishcakes Recipe

Name: Salmon and Cod Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large potatoes cut into quarters; Salt and freshly ground black pepper; 1 stick butter, divided; 1 pound salmon; 1 pound cod; 3 tablespoons olive oil, for dipping fish; 1 tablespoon balsamic vinegar, for dipping fish; 2 shallots, finely chopped; 4 scallions, finely chopped; Handful chives, parsley, fennel and dill, finely chopped; 3 garlic cloves, finely chopped; 1 red chile, seeded and finely chopped; Flour; 3 tablespoons sunflower oil, for frying; Parsley sprigs and lemon slices, for garnish; Serving suggestion: green salad; Special equipment: fish kettle or baking sheet

Servings: persons

6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
Flour
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad
Special equipment: fish kettle or baking sheet

1
Bring the potatoes to the boil, adding a pinch of salt.
2
Turn down heat and cook for 20 minutes.
3
Drain and mash thoroughly to get rid of lumps.
4
Add 4 tablespoons butter, salt and freshly ground pepper.
5
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade.
6
Dip the fish in it and wrap each piece in foil, with a sprig of parsley.
7
Put parcels in fish kettle or on baking sheet.
8
Add boiling water and steam for 10 to 12 minutes until the juices flow.
9
Remove from silver foil and check for bones.
10
Flake it into big chunks and combine with the mashed potatoes in a big bowl.
11
*Cook's note: Ratio of potato to fish should be 50:50.
12
In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft.
13
Combine with potatoes and fish.
14
Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
15
Remove and form the fishcakes using a dessertspoon and pat them into shape.
16
Dust with flour.
17
Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown.
18
Dry them on paper towels.
19
Garnish with parsley and slices of lemon.
20
* Cook's note: Leaving the mixture to chill makes it easier to handle.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 large potatoes cut into quarters, Salt and freshly ground black pepper, 1 stick butter, divided, 1 pound salmon, and more.

Yes, Salmon and Cod Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon and Cod Fishcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions