Ingredients
Serves : 4
For the Fishcakes
- 250g Mount Cook Salmon Pieces
- 200g Potatoes, peeled & diced
- 1 Spring Onions, finely chopped
- 1 tbsp fresh Parsley, finely chopped
- Zest of 1 Lemon
- 1 Egg, lightly beaten
- 1 tbsp plain Flour (plus more for dusting)
- 50g Panko Breadcrumbs
- Salt & black pepper
- 1 tbsp Olive Oil + 1 tsp Butter, for frying
For the Dill Sauce
- ¼ cup Mayonnaise (or half mayo, half Greek yoghurt for lighter)
- 1 Tbsp fresh Dill, finely chopped
- 1 tsp Dijon Mustard
- ½ tbsp Lemon Juice
- Salt & Pepper to taste
For Serve
- Lemon wedges
- Mixed Salad or Steamed Green Beans
Instructions
- Boil potatoes in salted water until fork-tender (10–12 minutes). Drain well, mash until smooth, and set aside to cool slightly.
- Poach salmon gently in simmering water (or steam) for 6–8 minutes, until just cooked through. Drain, flake with a fork, and cool.
- In a large bowl, combine mashed potato, flaked salmon, spring onion, parsley, lemon zest, salt, and pepper. Add beaten egg and 2 Tbsp flour to help bind. Mix gently until just combined.
- Divide mixture into 8 patties. Lightly dust each with flour, then coat in panko breadcrumbs for extra crispness. Chill in fridge 20–30 minutes to firm.
- Heat olive oil and butter in a skillet over medium heat. Fry fishcakes 3–4 minutes per side until golden brown and heated through. Keep warm.
- Stir together mayo, dill, mustard, lemon juice, salt, and pepper. Adjust with more lemon for brightness.
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Plate fishcakes with a dollop of dill sauce, lemon wedges on the side, and a crisp green salad or beans for balance.
Recipe Inspiration here