Easy weekday dinner recipe: Salmon fishcakes

Chef Stuart Muir of Dine with Stuart Muir escapes the chill by revisiting classic winter recipes like this one for salmon fishcakes and updating them with a contemporary twist

Published: December 15, 2015
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1 Cook the potatoes in boiling salted water until tender.

2 Meanwhile, mix the mayonnaise, chilli, lime zest and juice. Store in the fridge until ready to use.

3 Mash the potato and chilli mixture together and leave to cool.

4 Once the potato has cooled, mix it in with the hot smoked salmon, ketchup, salt and pepper, and coriander, then mould into patty shapes.

5 Set up 3 bowls; one with flour, another with beaten eggs and milk, and one with breadcrumbs.

6 Roll the fishcakes in flour, drench in egg mix, and roll in breadcrumbs. Repeat this step twice.

7 Deep fry or shallow fry the fishcakes. Plate alongside a blob
of mayonnaise, and salad leaves dressed with chive oil and lemon juice.

• Dine with Stuart Muir, Saltire Court, 10 (1F), Cambridge Court, Edinburgh (0131-218 1818, www.dine.scot)


  • 200g hot smoked salmon
  • 2 large red potatoes, cubed
  • 100g mayonnaise
  • 4 fresh chillis
  • 2 limes, zested and juice
  • 2 tbsp tomato ketchup
  • salt and pepper
  • 50g chopped coriander
  • 100g flour
  • 2 whole eggs
  • 100ml milk
  • 100g breadcrumbs
  • vegetable oil for frying
  • mixed salad leaves
  • drizzle of chive oil
  • a squeeze of lemon juice
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