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  • Smoked Haddock and Salmon Fishcakes
Smoked Haddock and Salmon Fishcakes

Smoked Haddock and Salmon Fishcakes

Brought to you by: Lisa Faulkner
    12 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 12

MasterChef winner Lisa Faulkner’s Smoked Haddock and Salmon Fishcakes are a great freezer staple – just bag up and freeze before baking, then defrost overnight whenever you want a speedy family dinner. The sweetness of the peas goes really well with the smoky haddock, and a leafy salad is great alongside.

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  • 1½ kg potatoes, peeled and quartered
  • 600ml semi-skimmed milk
  • 2 onions, halved
  • 500g skinless salmon fillets
  • 500g skinless smoked haddock fillets
  • 50g salted butter
  • 4 tsp crème fraîche
  • 4 tsp dijon mustard
  • 4 tsp dill , chopped
  • 4 tsp flat-leaf parsley, chopped
  • 200g frozen peas, defrosted
  • 200g panko breadcrumbs
  • 4 tbsp olive oil


Step 1

Place the potatoes in a large pan of water (you may need 2 pans) and bring to the boil, then reduce the heat and simmer for 15-20 mins.

Step 2

Meanwhile, add the milk, 600ml water and the onions to a large pan (or use 2 medium pans) and bring to the boil. Drop in the salmon and haddock, turn off the heat and let it sit for 8-10 mins.

Step 3

Drain the potatoes then mash with the butter, crème fraîche, mustard and half the herbs. Season and stir in the peas.

Step 4

Use a slotted spoon to lift out the fish. Flake into chunks and combine with the mash; shape the mixture into 24 balls. Chill for 30 mins. Discard the milk mixture.

Step 5

Meanwhile, combine the breadcrumbs and oil with the remaining herbs; spread out in a shallow dish or tray. Preheat the oven to 180°C/160°C fan/gas 4.

Step 6

Remove the balls from the fridge and flatten slightly into rounds. Coat in the breadcrumbs. Freeze your extra fishcakes at this point, flat on a tray, then transfer to a freezer bag when frozen.

Step 7

Put the fishcakes you’re eating now on a baking tray; bake for 15-20 mins. Serve with salad. Defrost frozen fishcakes overnight in the fridge; cook as above.

Tips or serving suggestions

414cals, 16g fat (5g saturated), 24g protein, 41g carbs, 6g sugars, 4g fibre, 1g salt

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