Recipes
Salmon and New Potato Fishcakes
These salmon and new potato fishcakes are packed with herbs and roasted salmon for a flavourful bite, paired with a peppery watercress sauce, garlicky greens, and a soft-boiled egg for extra indulgence. A restaurant-worthy dish that’s deceptively simple to make at home.
Ingredients
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600g salmon tail or offcuts
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Juice and zest of ½ lemon
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400g cooked new potatoes, roughly mashed
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30g fresh chives, finely chopped
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30g fresh parsley, finely chopped
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½ bunch spring onions, finely sliced
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Salt & black pepper, to taste
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75g panko breadcrumbs (for coating)
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25g melted butter (for baking tray)
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100g watercress (including stalks)
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1 tbsp unsalted butter
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75ml fish stock
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50ml double cream
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50g wild garlic, chopped
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50g samphire
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2 eggs (chilled, for soft boiling)
Method
Preheat your oven to 180°C fan / 200°C conventional / Gas Mark 6. Roast the salmon tail with a drizzle of lemon juice and seasoning for 8–9 minutes. Cool slightly, then flake into chunks.
In a large bowl, mix the mashed new potatoes, flaked salmon, chives, parsley, spring onions, and lemon zest. Season with salt and pepper and combine gently.
Shape the mixture into 8 equal-sized patties. Roll each in panko breadcrumbs, place on a baking tray, and brush with melted butter.
Bake at 200°C fan / 220°C conventional for 12 minutes or until golden and crisp.
For the sauce, melt butter in a pan and add watercress. Wilt for 1–2 minutes. Add fish stock and cream, boil, then simmer for 3–4 minutes. Blend until smooth and season to taste.
In another pan, sauté wild garlic and samphire in a little butter for 2–3 minutes. Set aside.
Boil the chilled eggs for 6 minutes. Cool under cold water, peel carefully, and halve.
To serve, spoon watercress sauce onto each plate, top with fishcakes, garnish with wild garlic and samphire, and place a halved soft-boiled egg alongside.
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