Smoked Salmon, Dill and Caper Fishcakes

Smoked Salmon, Dill and Caper Fishcakes served on a marble slab with lemon wedges and rocket
  • 8 servings
  • 21 minutes to prepare
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  • 450g cooked mashed potato
  • 150g smoked salmon, roughly chopped
  • 3 tbsp fresh dill, finely chopped
  • Grated zest of 1 small lemon
  • 2 tbsp capers, finely chopped
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • To Serve a handful of rocket leaves. a handful of baby spinach leaves, 2 tbsp half fat crème fraîche & lemon wedges


Preparation time 15 minutes
Cooking time 6 minutes

1. Put the mashed potato in a bowl. Add the smoked salmon, dill, lemon zest and capers and mix well.

2. Shape into 8 medium-sized fishcakes and dust each one with a little plain flour.

3. Heat the oil in a frying pan over a medium heat and cook the fishcakes for 3 minutes each side until golden.

4. Serve with the rocket and spinach and a little crème fraîche, with wedges of lemon on the side.