Crab, salmon and dill fish cakes

Sophie Dahl shows how simple it is to make your very own fish cakes
By Sophie Dahl
Crab, salmon and dill fish cakes
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time:
  • Effort: easy


For the potatoes

  • 250 g small red new potatoes, par boiled
  • olive oil

For the fish cakes

  • 250 g salmon, poached in the oven with a squeeze of lemon/drizzle of oil and sea salt
  • 150 g white crab meat
  • 100 g brown crab meat
  • 4 tbsp homemade mayonnaise, or good quality shop bought
  • handful flat leaf parsley, chopped
  • handful dill, chopped
  • 1 red chilli, finely chopped
  • 1 tsp Dijon mustard

For the tartare sauce

  • 4 splashes homemade mayonnaise, or good quality shop bought
  • 4 small cornichons, finely chopped
  • small handful capers
  • handful of flat leaf parsley, finely chopped
  • lemon juice
  • horseradish, to grate to taste
  • A couple of large handfuls of fresh spinach, to serve

Tips and Suggestions

Roosevelt potatoes work well with this recipe.


1. For the potatoes: preheat the oven to 200C/180C fan/gas 6. Crush the parboiled potatoes slightly with a fork, season with salt and pepper and coat in a little olive oil then roast in the oven for around 25-30 minutes .

2. For the fish cakes: mix the poached salmon, two types of crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Shape into cakes and allow to chill slightly in the fridge until the potatoes are almost ready. They can be as big or as small as you like ' if they are around the size of a hamburger patty allow two per person.

3. For the tartare sauce: mix together 4 tablespoons of mayonnaise, the cornichons, capers, parsley, a squeeze of lemon juice and some freshly grated horseradish. Season to taste and then put to one side while you fry your fish cakes.

4. Heat a frying pan with a little oil. When it is hot, fry the fish cakes.

5. Turn the fish cakes once the underneath is golden brown and crispy ' allow the other side to do the same ' this will probably take about 3-4 minutes on each side.

6. When they are almost ready, wilt your spinach in a pan, drizzle over a little olive oil and season.

7. Serve the fish cakes with the tartare sauce, spinach and roasted smashed potatoes.

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