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Mary Berry Salmon Fish Cakes Recipe

Mary Berry Salmon Fish Cakes Recipe

Mary Berry's salmon fish cakes are golden, crispy outside and perfectly creamy inside — the best fish cakes you will ever make.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling and Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 Fish Cake
Course: Main Course
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Fish Cakes:
  • 500 g salmon fillet skin removed
  • 500 g floury potatoes peeled and chopped
  • Zest of 1 unwaxed lemon
  • 1 tbsp fresh dill chopped
  • 2 spring onions finely chopped
  • 1 tbsp capers rinsed and chopped
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped
  • Salt and pepper
  • Coating:
  • 75 g plain flour seasoned
  • 2 large eggs beaten
  • 150 g fresh white breadcrumbs
  • Frying:
  • 3 tbsp sunflower oil
  • 25 g unsalted butter
  • To Serve:
  • Tartare sauce lemon wedges, green salad or peas

Method
 

  1. Poach salmon in barely simmering water with lemon, bay leaf, and peppercorns — 8–10 minutes until just cooked. Cool completely. Flake into large pieces.
  2. Boil potatoes until tender. Drain. Dry over low heat 1–2 minutes. Mash until smooth. Season generously. Cool completely.
  3. Fold salmon, lemon zest, dill, spring onions, capers, mustard, and parsley into cooled mash. Mix with a light hand. Season well.
  4. Divide into 8 portions. Shape into flat cakes, 2cm thick. Coat in flour, then egg, then breadcrumbs — pressing firmly. Refrigerate 30 minutes minimum.
  5. Heat oil and butter in a large non-stick pan over medium heat. Fry in batches 3–4 minutes per side until deep golden and crispy.
  6. Serve immediately with tartare sauce, lemon wedges, and salad or peas.

Notes

Dry potatoes thoroughly — wet mash makes loose, difficult-to-shape fish cakes.
Cool salmon and potato completely before mixing.
Refrigerate shaped fish cakes for 30 minutes minimum before frying.
Use fresh breadcrumbs for the crispiest coating.
Oil and butter together for frying — butter alone burns.
Freeze uncooked for up to 3 months. Fry from frozen over medium-low heat.
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