Best Creamy Salmon Dill Fishcakes Recipes

EASY SALMON FISHCAKES

Steps:

• Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.
• Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.
• Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.
• Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.
• Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
• Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.
• Serve with lemon wedges and a green salad.

SALMON & DILL FISH CAKES IN 4 EASY STEPS

Steps:

• Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
• Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn't catch at the bottom of the pan, for 2-3 mins - it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
• Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
• Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.

CREAMY SALMON & DILL FISHCAKES

Steps:

• Heat the oil and butter together over a medium heat in a saucepan and add the shallot. Fry for a few mins, then add the flour and stir until you have a thick paste. Stir in the vermouth or sherry. Gradually add the milk, stirring all the time over a low heat until you have a smooth, very thick sauce (a similar consistency to mashed potato). Add the cayenne, nutmeg and lemon zest, season to taste, then remove from the heat. Stir in the salmon, dill and lemon juice. Spread the mixture over a plate (to speed up cooling), cover and chill for at least 1 hr.
• To make the fishcakes, put the flour, beaten egg and breadcrumbs in three separate bowls. Scoop a large spoonful of the fishcake mixture (each spoonful should weigh around 115g) and roll lightly between oiled hands to form a ball or roll, before flattening lightly. Drop into the flour to coat, followed by the egg and then the breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Shallow-fry the fishcakes over a medium-low heat in small batches for 5-6 mins on either side or until golden brown and crispy. Drain on kitchen paper.
• For the horseradish yogurt, stir the ingredients together in a bowl until smooth and season with a little salt. Serve the fishcakes with a dollop of the yogurt and a fennel salad.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.