2 Tins red salmon – approx 310gms fish or use fresh if you prefer.

400gms King Edward or Desiree potatoes (already peeled)

½  bunch chives – chopped

2 tablespoons chopped parsley

1 heaped tablespoon chopped dill

4-5 anchovy fillets – crushed with the back of a spoon

⅓ teasp cayenne pepper

½ lemon – zest and juice

Salt and Black pepper to season

Flour for shaping.

3 large eggs

60gm fresh breadcrumbs

50gms panko breadcrumbs

Groundnut oil for frying.


Peel and cut the potatoes into chunks (about the size of a walnut)

Boil for about 15 minutes, drain and leave to dry in the steam for 15 minutes.

Push through a ricer or mash finely and leave to cool.

(If using fresh salmon cook at this stage, leave to cool and then flake)

Mix the fish in a large bowl with the herbs, cayenne, lemon zest and juice and seasoning.

Mix in the cold mashed potato and add one of the eggs, mix well together to bind.

Tip the mixture out on to a floured surface and shape into a sausage about 10 inches long.

Cut 8 equal portions for larger cakes or 10 for smaller and shape into burger shaped rounds.

Roll in flour, shake off the excess.

Refrigerate for 30 minutes.

Break the remaining 2 eggs and whisk lightly. Mix the breadcrumbs together in a bowl.

Dip the cakes into the egg and then cover with the breadcrumbs patting firmly.

Heat some groundnut or Sunflower oil in a pan and fry the fishcakes until golden on both sides, about 10- 15 minutes.

Serve hot with parsley sprigs and wedges of lemon.

N.B.      To freeze wrap each cake individually after the crumb stage and    then place flat in the freezer.

Why not make a double batch, they will keep for at least 6 months!