Smoked Salmon Fish Cakes

Hot smoked salmon is one of my favourites. When living in London I would buy multiple packets of the amazing hot smoked salmon from Marks and Spencer for my every day lunches. It’s a bit more expensive to buy here in NZ but this recipe stretches out one 200g packet to last the whole family.

Often the best recipes come from mistakes, and this is no exception. Being very distracted one night cooking dinner with my parents, I accidentally added the ingredients for the dressing into the bowl for the fish cakes. Not realising my mistake until it was too late, I carried on and this recipe is now one of my family’s favourites!


You want to keep the onion diced as finely as you can, and don’t completely mash the potato, you want it lightly crushed so there’s still lumps of potato. Don’t mix too hard, you want a light touch.

I serve these with a squeeze of lemon and steamed green vegetables like beans or broccoli.


Hot Smoked Salmon Fishcakes

400g agria potatoes, peeled and chopped
1 small red onion, finely diced
2 tablespoons self raising flour
200g hot smoked salmon
handful of roughly chopped parsley
1 tablespoon wholegrain mustard
salt and pepper

Boil potatoes and half the diced onion until the potatoes are soft. Drain the potatoes and mash, then lightly mix in flour, parsley, mustard and remaining onion. Flake salmon into bowl and lightly mix until just combined.

Season with salt and pepper, then form rough balls of mixture. Depending on how moist your mixture you can dust lightly with flour or just pan fry over medium heat until golden.

Serves 4 served with steamed greens or a green salad.