Thursday 21 September 2017

Recipe of the day: Herby salmon fishcakes in polenta crumb

A delicious and satisfying midweek supper...

Herby Salmon Fishcakes with Polenta
Herby Salmon Fishcakes with Polenta

Bill Granger

The cornichons in these fishcakes add a lovely crunch and sharpness.

They can be quite salty, so make sure to taste the mixture before seasoning further.


400g floury potatoes, peeled

1 tbsp plain white flour, plus further 50g

2 tbsp chopped dill

30g watercress, chopped

3 spring onions, chopped

3 cornichons (or 1 small gherkin), finely chopped

350g hot smoked salmon, flaked

1 beaten egg

1 tbsp milk

50g polenta

4 tbsp light-flavoured oil

To serve


Lemon wedges

Seasonal vegetables

Herby Salmon Fishcakes with Polenta.jpg
Herby Salmon Fishcakes with Polenta


Place the potatoes in a pan and cover with water. Bring to the boil then simmer until cooked through. Drain, return to the pan and mash. Set aside to cool then stir in 1 tbsp of flour.

Stir through the dill, watercress, spring onions and cornichons. Fold through the salmon and season with salt and freshly ground black pepper to taste. Shape into 8 cakes and chill for 30 minutes.

Break the egg into a bowl and beat the milk in with a fork. Place the 50g of plain flour and the k polenta in separate shallow bowls. Coat the fishcakes in plain flour, then egg, then polenta.

Heat the oil in a large frying pan over a medium heat. Fry the fishcakes for 5 minutes on each side. Drain on kitchen paper and serve with mayo, lemon wedges and green beans, or your veg of choice.

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