Salmon fish cakes with a horseradish tartar sauce

Fish cakes are cute, tasty and make a great appetizer. This recipe was adapted from Gordon Ramsay’s recipe but I used ingredients I had at home. The results were a moist and delicious patty that had a nice brown crust.

To make the fish cakes, essentially I made mashed potatoes and added in poached salmon. Using light mayo, I made a tangy tartar sauce that goes perfectly with the fish cakes.

Makes 8 large fish patties


3 skinless salmon filets
¼ of a lemon-sliced
1 tsp of olive oil
1 garlic clove-minced
1 shallot-minced
2 eggs
black pepper
1 sprigs of dill-stems removed, finely chopped
2 sprigs of thyme-remove stems, rough chop
¼ cup of flat leaf parsley
2 potatoes (yellow flesh preferred)- I used Yukon gold
1/3 cup of milk
1 tsp of butter
oil of your choice for browning the patties
3/4 cup of breadcrumbs + ¼ cup of panko
¼ cup of flour seasoned with a small pinch of salt and black pepper

Horseradish tartar sauce:
¼ cup of light mayo
1 pickle-finely diced
½ tsp of capers with a drip of the caper liquid
2 tbsp of horseradish –extra spicy horseradish is preferred
salt and pepper to taste
½ lemon
drizzle of extra virgin olive oil

Preparation work:

1. Prepare the vegetables according to instructions.

2. Prepare the tartar sauce: In a bowl, add the mayo, followed by the pickles, horseradish, garlic, capers and caper liquid. Mix. Season with salt and pepper, drizzle with olive oil and a squeeze of lemon. Taste and adjust to your liking. Refrigerate until ready to use.

Cooking Steps:

1. Prepare the potatoes: In a pot, boil the potatoes in salted water. Once it is soft, remove the skin and add the potatoes to a bowl. Mash. Add in the butter, salt and pepper, and milk. Taste and adjust. The consistency should be like mashed potatoes with few lumps.

2. Poach the salmon: Ensure that all bones are removed from the fish. In a pot, add just enough water to submerb the fish. Add in a few lemon slices to the water, add the salmon to the pot and cook the salmon through. Once the salmon is cooked, add to a bowl, mash into pieces and season with a pinch of salt.

Flaking the poached salmon

Flaking the poached salmon

3. In a separate bowl, mix in the potatoes and salmon, add in the garlic, shallot, thyme, dill, parsley and olive oil. Season with salt and pepper as needed. Feel free to taste the mixture before adding in the eggs.

4. Add in the eggs. Mix. Add in the breadcrumbs and panko. Mix.

5. Form mixture into patties. I chilled the patties for an hour prior to cooking them to help make a firmer patty.

Fish cake patties

Fish cake patties

6. Preheat the oven to 350 degrees F.

7. In a plate, add in flour seasoned with a pinch of salt and pepper. Dip each patty into the flour mixture. Remove excess flour.

8. In a heated pan, brown both sides of the patty, about 2-3 minutes each. Add the patties to a baking tray and finish cooking them in the oven for about 5 minutes at 350 degrees F.

Enjoy with the tartar sauce!

I served it in a sandwich and by itself on a bed of arugula.

Salmon fish cakes

Salmon fish cakes


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