Recipe: Salmon and Smoked Haddock Fish Cakes

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Serves 4


  • 275g (9oz) haddock fillets
  • 175g (6oz) salmon
  • Milk for poaching the haddock
  • 275g (9oz) dry mashed potatoes
  • 50g (2oz) melted butter
  • 1 small onion, finely chopped and sweated in butter
  • 2 teaspoons anchovy essence
  • 2 hard boiled eggs, chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped dill
  • Salt and ground black pepper
  • Flour for coating
  • Beaten egg for dripping
  • Natural breadcrumbs
  • 50g (2oz) butter for frying


  • Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and 2 cloves) until cooked.
  • Remove the fish from the milk and, when cool enough to handle, flake the fish discarding any skin or bone.
  • Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, egg, parsley and dill by hand until well combined, do not over-mix.
  • Season to taste.
  • If the mixture is too dry at this point add some of the haddock poaching milk.
  • Divide the mixture up into 4 equal amounts, then shape into patties.
  • Dip in the flour, egg and finally breadcrumbs and reshape. Refrigerate them for 2 hours before use.
  • Pan-fry in butter for 5 minutes each side – keep warm in the oven.


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