Salmon and smoked trout fish cakes

Sarah Durdin-Robertson adds an extra zing to these fish cakes by way of some fresh horseradish
Salmon and smoked trout fish cakes
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 30 minutes chilling
  • Effort: easy


  • 120 g salmon
  • 300 ml milk
  • 1 bay leaf
  • 120 g smoked trout
  • 300 g cooked potatoes, mashed with a little butter
  • 1 tbsp horseradish
  • 2 tbsp chopped parsley
  • plain flour, to dust
  • 1 large egg, lightly beaten
  • 50 g breadcrumbs, to coat
  • drizzle vegetable oil
  • 2 tsp capers, chopped
  • 2 tbsp chopped cornichons
  • 200 ml crème fraîche
  • 1 lemon, juice of half, rest chopped into wedges
  • rocket salad and watercress, to serve
  • drizzle olive oil


1. Place the salmon into a small pan and cover with the milk. Add the bay leaf and bring up to the boil. Lower the heat to a gentle simmer to poach the salmon for 4-5 minutes. Turn the heat off and allow the salmon to sit in the hot milk for a further 4-5 minutes, or until cooked through. Remove the salmon from the pan and allow to cool before gently flaking the meat into a large bowl.

2. Flake the trout into the bowl with the salmon and mix together. Add the mashed potato to the bowl along with the horseradish and parsley. Season with a little salt and freshly ground black pepper, then gently mix together until well combined.

3. Divide the mixture evenly and shape into patties.

4. Dust each fish cake in the flour, then dip into the beaten egg and finally coat in the breadcrumbs. If possible, chill for 30 minutes in the fridge to allow the fish cakes to set before cooking.

5. Heat a drizzle of vegetable oil in a frying pan and fry the fish cakes in small batches for 3-4 minutes on both sides, or until golden-brown and cooked through. Drain on kitchen paper and repeat with the remaining fish cakes.

6. Mix the capers and cornichons in with the crème fraiche, add a squeeze of lemon juice and a sprinkling of chopped parsley.

7. Lightly dress the watercress and rocket salad with lemon juice and a drizzle of olive oil.

8. To serve, arrange the salad on the side of a serving plate and place the fish cakes alongside. Serve the crème fraiche in a small dipping bowl on the side, along with a wedge of lemon.

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