Salmon Fishcakes


Prep Time: 



  • 2 - 4 People


2 Shallots, finely chopped
450 gram Salmon, filleted and skinned
Kerrygold Butter 1 Tablespoon
Dry White Wine 150 ml
Chopped Parsley 1 Tablespoon
Mashed Potatoes, no cream and no butter in the mash
2 Tablespoons Plain Flour
2 Eggs
100 Grams of soft white Breadcrumbs


  1. Pre-heat oven to 200c/400f/ gas 6.
  2. Butter and season a  tray sprinkle with the shallots sit the salmon on top drizzle with white wine season with salt and pepper.
  3. Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle.
  4. Sit the salmon in a colander over a pan to collect all the juices.
  5. When all the juices have drained place in a small pot and reduce on a stove until a nice syrup consistency.
  6. Break up the salmon into flakes add the syrup chopped parsley then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes, drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce!

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