Salmon Fishcakes

A stokes recipe by us

  • Serves 2
  • 30 Minutes
Food Made Better

What you'll need

Buy now
Bottle 300g
£3.45
Case 6x 300g
£19.65
Jar 220g
£3.85
Case 6x 220g
£21.95
Jar 210g
£3.35
Case 6x 210g
£19.10
Squeezy 420g
£3.60
Jar 345g
£3.40
Case 6x 345g
£19.35
Bottle 280g
£3.85
Case 6x 280g
£21.95
Jar 200g
£3.35
Case 6x 200g
£19.10
Add Selected Products
From your local shop
  • Potatoes (200g)
  • Salmon (220g)
  • Chopped Fresh Chives (2 tbsp)
  • Chopped Fresh Parsley (2 tbsp)
  • Salt and freshly ground Black Pepper
  • 1 Lemon
  • 1 Free-Range Egg

By adding a glug or two of our Bloody Mary ketchup to the Fishcake mix, it adds a warm, sweet tomato flavour bringing out the best in the Salmon.

Method

1) Boil the potatoes in salted water until cooked (approx. 20 minutes), then mash with a fork and set aside to cool.

2) Place the salmon in tin foil on a baking tray, season with lemon zest, a squeeze of lemon, salt and pepper, wrap the fish up to steam for 15 mins or until cooked and flaking.

3) In a bowl, add the cooked salmon, mashed potato, parsley, chives, a large spoonful each of Stokes Creamed Horseradish Sauce and Bloody Mary Ketchup, a squeeze of lemon, salt and pepper, and gently mix together.

4) Flour your hands and shape the mixture into either small or large patties on to a plate, dust each side with flour, and place in the fridge for an hour to set.

5) Heat oil in a pan and fry each side of the fishcakes on a medium heat until golden brown.

6) Serve with a potato salad, a green salad topped with Stokes Mango & Orange Dressing, and a generous spoonful of Stokes Tartare Sauce for the fishcakes.

    Potato salad

1) Boil new potatoes in salted water for 20 mins, or until cooked, drain and cool.

2) Cut the potatoes into small chunks, place into a mixing bowl and add Stokes Mayonnaise and Mustard to taste. Then mix together along with some fresh parsley before seasoning with salt and pepper.