Simple salmon fishcakes with fennel slaw

Simple salmon fishcakes with fennel slaw
  • Serves icon Serves 2
  • Time icon Takes 15 minutes to make, 20 minutes to cook

These easy-to-make salmon fishcakes, served with a fresh fennel slaw, makes a light, summery and quick supper.


  • 500g King Edward potatoes, peeled and chopped into chunks
  • ½ small fennel bulb, very finely sliced, fronds reserved and chopped
  • 2 spring onions, finely sliced
  • 4 tsp soured cream and chive dip
  • Zest of 1 lemon, plus wedges to serve
  • 160g hot-smoked salmon fillets, skin removed, flaked
  • 25g rocket leaves
  • Plain flour for dusting


  1. Put the potato into a large pan of cold salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain, return to the pan, cover and cook on a low heat for 1 minute to dry out. Season well and mash, then set aside to cool slightly.
  2. Meanwhile, make the slaw by tossing the fennel and spring onion in a bowl, then adding the dip, half the lemon zest and the fennel fronds. Mix well.
  3. Add the salmon, rocket and remaining zest to the mash and mix. Divide into 6-8 fishcakes. Shape with lightly floured hands. Heat 3 tbsp olive oil in a frying pan, then fry the fishcakes for 1-2 minutes on each side over a medium heat until piping hot. Serve with the slaw and lemon wedges.


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