Makes 12

Red pesto salmon fishcakes recipe

rate this recipe Thanks for rating!

Takes 35 minutes to prepare. Freeze for up to 2 months, thaw in the fridge for 12 hours, then bring to room temperature and bake for 20 minutes

900g floury potatoes, such as Maris Piper, cut into chunks
5 tbsp roasted red pepper pesto (we like Sacla)
75g Parmesan
Finely grated zest of 1 lemon, plus wedges to serve
4 salmon fillets with skin
Small jar light mayonnaise

Add to my cookbook

Print this recipe

Email a friend

1. Put the potatoes in a large pan of water, cover and bring to the boil. Simmer for 15 minutes, until tender. Drain well, return to the pan and add 4 tablespoons red pepper pesto. Mash until smooth. Finely grate 25g Parmesan and stir into the mash with the lemon zest. Season with pepper. Set aside to cool slightly.
2. Meanwhile, put the salmon on a heatproof plate, cover with pierced cling film and microwave on medium (750W) for 3-4 minutes, until cooked but a little pink inside. Cool slightly, then discard the skin. Flake into large chunks and mix into the mash. Shape into 12 fishcakes and flatten slightly.
3. Put the fishcakes on a baking tray, chill, then open-freeze for 2 hours until solid. Transfer to a food bag, label and freeze for up to 2 months. Thaw in the fridge for 12 hours, then bring to room temperature.
4. Preheat the oven to 220°C/fan200°C/gas 7. Finely grate the remaining Parmesan and coat the fishcakes in it. Put on a baking sheet lined with baking paper and cook for 20 minutes, turning halfway, until piping hot and golden.
5. Mix the mayonnaise with the remaining pesto. Serve 2 fishcakes each, with a dollop of the mayo, a lemon wedge and some rocket.

Nutritional info

Per fishcake: 252kcals, 15.4g fat (2.9g saturated), 14.5g protein, 14.8g carbs, 1.6g sugar, 0.6g salt

Chef's tip

To eat straightaway, prepare up to the end of step 2. Chill for 20 minutes. Continue from step 4.

Wine Recommendation

Wine note: A crisp Chardonnay from Italy or Marlborough, New Zealand.

Other recipes by Kate Belcher

Other main course recipes

Fish pie recipe

Stuffed pasta shells with roasted tomato ragu recipe

Chicken noodles recipe

Crispy chilli chicken salad recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Greek beef burger with beetroot relish recipe

Chicken curry recipe

Sausage, mushroom and Guinness casserole recipe

Noodle, chicken and aubergine coconut laksa recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.