Salmon Fishcakes

A Stokes recipe by us

  • Serves 2
  • 30 Minutes
Food Made Better

What you'll need

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Bottle 300g
Case 6x 300g
Jar 220g
Case 6x 220g
Jar 185g
Case 6x 185g
Squeezy 420g
Jar 345g
Case 6x 345g
Bottle 280g
Case 6x 280g
Jar 200g
Case 6x 200g
Add Selected Products
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  • 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.


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.