Ingredients:

  • Two (2) 14.75 oz cans Canned Pink or Red Salmon, thoroughly drained
  • 1 lb Maris Piper or Yukon Gold Potatoes, cooked and mashed (must be dry and cooled)
  • 1 large egg, lightly beaten
  • 1/4 cup fresh dill, finely chopped
  • 2 spring onions (scallions), finely sliced
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/4 cup Plain (All-Purpose) Flour
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Vegetable Oil (or Rapeseed Oil), for frying
  • Sea Salt and Black Pepper, to taste
  • 1/2 cup Crème Fraîche (or Sour Cream)
  • 2 tablespoons capers, drained and lightly chopped
  • 1 tablespoon fresh lemon juice
  • Pinch Black Pepper

Instructions:

  1. Prepare the Salmon: Drain the canned salmon thoroughly. Transfer the salmon to a bowl and flake it with a fork, discarding any large pieces of bone or skin.
  2. Prepare the Binder: Peel the potatoes, boil them until tender, drain them completely, and mash them until smooth. Allow the mashed potato to cool completely.
  3. Combine Wet Ingredients: In the large mixing bowl, combine the flaked salmon, cooled mashed potato, chopped dill, spring onions, lemon zest, and Dijon mustard. Season generously with salt and pepper.
  4. Bind the Mixture: Add the lightly beaten egg to the mixture. Stir well to combine evenly.
  5. Form and Chill: Dust your hands with a little flour. Form the mixture into 8 uniform patties, about 1-inch thick. Place the formed fishcakes on a plate or tray lined with parchment paper. Refrigerate for a minimum of 30 minutes. This is vital to prevent them from falling apart when cooked.
  6. Set Up the Dredging Station: Place the plain flour in the first shallow dish and the panko breadcrumbs in the second shallow dish.
  7. Coat the Fishcakes: Remove the chilled fishcakes from the fridge. Gently dust each patty lightly in the flour (shaking off excess), and then press firmly into the panko breadcrumbs until completely coated.
  8. Make the Sauce: In a small bowl, whisk together the crème fraîche, chopped capers, lemon juice, and a pinch of black pepper. Taste and adjust seasoning as necessary. Set aside.
  9. Heat the Oil: Heat the vegetable oil in the heavy-bottomed frying pan over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in.
  10. Fry the Fishcakes (in batches): Carefully place 4 fishcakes into the hot oil, ensuring you do not crowd the pan. Fry for 4–5 minutes until the underside is deep golden brown and crispy. Flip carefully and cook the second side for another 4–5 minutes.
  11. Drain and Serve: Remove the fishcakes and place them on a rack or plate lined with kitchen paper to drain excess oil. Serve the crispy salmon fishcakes hot alongside the Lemon-Caper Crème Fraîche.