Salmon and smoked haddock fish cakes

David Massey demonstrates the simple pleasure of a well-crafted fish cake using fish poached in milk with bay leaf
By David Massey
Salmon and smoked haddock fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 500 ml milk, for poaching
  • 1 bay leaf
  • 120 g salmon
  • 120 g smoked haddock fillets
  • 1 onion, finely chopped and gently fried in butter or oil
  • 2 large potatoes, peeled, cooked and roughly crumbled
  • 1 handfuls chopped parsley
  • 40 g plain flour
  • 2 eggs, beaten
  • 50 g panko Japanese breadcrumbs
  • salt and black pepper, for seasoning

Tips and Suggestions

Japanese breadcrumbs give a lighter, crisper finish.


1. Preheat the oven to 200C/180C fan/gas 6.

2. Bring the milk to the boil in a saucepan with the bay leaf. When it reaches boiling point, turn down the heat, add the fish fillets and simmer gently for 2-3 minutes.

3. Drain the fish and flake it into a bowl. Add the sautéed onions, crumbled potatoes, parsley and mix together. Season to taste with salt and pepper.

4. Press the mixture into the desired size and shape, then dip into the flour and dust lightly, before dipping into the beaten egg and rolling in the bread crumbs. Make sure that each fish cake is evenly coated with crumbs.

5. Heat some oil in a frying pan and fry the fish cakes on both sides until crisp and golden. Transfer to the hot oven for a further 4-8 minutes until heated through and serve.

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