British Fish Starters

Smoked salmon fishcakes with horseradish mayo


  • 2 Medium baking potatoes, peeled and cubed
  • 4 Spring onions, finely chopped
  • 200g Hot smoked salmon, flaked
  • Handful of parsley, chopped
  • Salt and white pepper
  • Plain flour, a couple of tablespoons
  • 1 Egg, beaten
  • 1 Cup panko breadcrumbs
  • Groundnut or vegetable oil for shallow frying


Cook the potato in boiling salted water. Drain and allow to dry in the pan over a very low heat for a few minutes. Roughly mash with the spring onion (you still want some texture) and tip out into a bowl to cool.

Once the potato has cooled slightly, add the salmon, parsley and season well with salt and white pepper. Lightly mix everything together.

Shape into 4 large fishcakes. Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Coat each one in flour, egg then breadcrumbs and set aside on a plate lined with baking paper (so they don’t stick). Cover and chill until needed or for at least 20 minutes. This helps to firm them up so they don’t fall apart during cooking.

To cook – Pre-heat the oven to 180C. Heat about 2-3 cm of oil in a large non-stick frying pan over a medium to high heat. Carefully put in the fishcakes, allowing them to drop away from you so the hot oil doesn’t splatter onto you. Cook the fishcakes for 4-5 minutes each side or until crispy and golden. Transfer to a baking tray and finish cooking in the oven until they are piping hot all the way through (about 10-15 minutes depending on thickness).

Serve with lemon wedges, cucumber ribbons, watercress and horseradish mayo (1/3 mayo to 2/3 horseradish sauce). Crème fraiche also works well if you don’t want to use mayo.

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