Double-salmon fishcakes with preserved-lemon mayo

Double-salmon fishcakes with preserved-lemon mayo

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  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

These salmon fishcakes are a gourmet twist on the traditional recipe.

Featured in
Smoked salmon recipes, Lunch recipes


  • 200g salmon fillet, skin removed, pin-boned
  • 100g smoked salmon, chopped
  • 500g mashed potato (from about 3 potatoes)
  • 1 onion, coarsely grated
  • 1 tablespoon chopped flat-leaf parsley leaves
  • 1 tablespoon chopped chives
  • 3 eggs
  • 1 tablespoon whole-egg mayonnaise
  • Sunflower oil, to shallow-fry
  • 1/3 cup (50g) plain flour
  • 6 cups (420g) fine fresh white breadcrumbs
  • Salad leaves, to serve
  • Lemon wedges, to serve

Preserved-lemon mayonnaise

  • 100ml whole-egg mayonnaise
  • 150ml creme fraiche or sour cream
  • 1/4 preserved lemon*, flesh and pith discarded, rind finely chopped
  • 1 tablespoon finely chopped chives (optional)


  • Step 1
    Line a baking tray with baking paper.
  • Step 2
    Cook the salmon fillet in a bamboo or metal steamer over a pan of boiling water for 6 minutes, or until the salmon is just cooked through.
  • Step 3
    Place the salmon fillet in a bowl and flake with a fork. Add the smoked salmon, potato, onion, parsley, chives, 1 egg and mayonnaise. Season to taste with sea salt and freshly ground pepper, then mash together using a potato masher. Form the mixture into 8 round balls, flatten slightly into patties, then place on the tray and chill while you prepare the mayonnaise.
  • Step 4
    For the preserved-lemon mayonnaise, mix together the mayonnaise, creme fraiche or sour cream, lemon and chives, then cover and chill until ready to serve.
  • Step 5
    Pour 3-4cm of oil into a large, deep frypan and heat over medium-high heat. Test the temperature with a cube of bread – it will turn golden in 30 seconds when the oil is hot enough.
  • Step 6
    Meanwhile, spread the flour and breadcrumbs on two separate sheets of baking paper. Beat the remaining 2 eggs in a small bowl. Dip the salmon fishcakes first in the flour, then into the beaten egg, and finally coat generously in the breadcrumbs.
  • Step 7
    Shallow-fry the fishcakes, in 2 batches, until crisp and golden. Serve on a bed of salad leaves, drizzled with the preserved-lemon mayonnaise and with lemon wedges to squeeze.


  • 3712 kj


  • 45g

    Fat Total

  • 16g

    Saturated Fat

  • 41g


  • 1158.99mg


  • 12g

    Carbs (sugar)

  • 78g

    Carbs (total)

All nutrition values are per serve


* Preserved lemons are available from Middle Eastern and gourmet food shops, or see related recipe.

  • Author: Valli Little
  • Image credit: Catherine Sutherland
  • Publication:



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