Salmon and Potato Cakes with Mustard Sauce

    30 minutes

    These salmon cakes are served with a delicious mustard, dill and vinegar sauce. A lovely light lunch, full of flavour.

    28 people made this

    Serves: 4 

    • 1 large baking potato, about 250g, peeled and thinly sliced
    • pinch of salt
    • 1 1/2 tablespoons chopped fresh dill
    • 1 1/2 tablespoons cider vinegar
    • 1 teaspoon light brown sugar
    • 1 1/2 tablespoons Dijon mustard
    • 1 1/2 tablespoons mayonnaise
    • 1 teaspoon grated lemon zest
    • 1 tablespoon lemon juice
    • 415g tin pink salmon, drained
    • 1 1/2 tablespoons dry white breadcrumbs
    • 1 1/2 tablespoons chopped fresh flat-leaf parsley
    • 1 tablespoon vegetable oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook the potato in a small saucepan of lightly salted boiling water for 6–7 minutes, or until tender. Drain well, transfer to a large bowl and mash with a potato masher. Set aside to cool to room temperature.
    2. Meanwhile, to make the sauce, mix together the dill, vinegar, sugar, 1 tablespoon of the mustard and 1 1/2 tablespoons of water in a small bowl. Set aside.
    3. Add the mayonnaise, lemon zest, lemon juice and the remaining mustard to the mashed potato. Add the salmon and mix together. Shape into four even-sized cakes.
    4. Combine the breadcrumbs and parsley on a plate. Dredge the fishcakes in the crumb mixture, patting it on.
    5. Heat the oil in a large non-stick frying pan over a moderate heat. Fry the salmon cakes for 4 minutes on each side, or until browned and cooked through. Serve the fishcakes with the sauce.

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    I left out the brown sugar, bread crumbs and parsley. I cooked the salmon patties on a sprayed pan, and served with the dill-mustard sauce. Other than an over whelming vinegar sensation, this tastes great and looks interesting!  -  13 Apr 2010