• 2 x 240g packs Taste the Difference lightly smoked salmon fillets
  • 700g Taste the Difference Vivaldi white potatoes, peeled
  • ½ red onion, peeled and finely chopped
  • 1 lemon, zest only
  • ½ x 28g pack Sainsbury's fresh parsley, finely chopped
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 150g fresh white breadcrumbs
  • 400ml vegetable oil, for shallow frying
  • 7g fresh dill, chopped
  • 100g Taste the Difference garlic mayonnaise


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the fish on a lightly greased baking tray. Bake for 10-12 minutes, or until just cooked through.

  2. 2

    Flake the fillets, removing any bones, then leave to cool slightly.

  3. 3

    Meanwhile, place the potatoes in a large pan of water and bring to the boil. Cook for 10-15 minutes until tender, then drain well and mash. Leave to cool slightly.

  4. 4

    In a bowl, mix together the mash, onion, lemon zest and parsley. Season well. Stir in the salmon, without breaking it up too much so there are still chunks visible.

  5. 5

    Shape the mixture into 8 rounds. Place on a lined baking sheet and chill in the freezer for 10 minutes.

  6. 6

    Lightly coat the fishcakes in the flour, shaking off the excess. Dip the flour-coated cakes in the beaten egg, then the breadcrumbs to form a complete coating.

  7. 7

    Heat the oil in a deep pan. Fry the fishcakes in batches for 2-3 minutes until golden, then transfer to a baking tray using a slotted spoon. Bake in the oven for 10-15 minutes, until piping hot.

  8. 8

    Mix the dill into the mayo and serve with the fishcakes.

  9. 9

    Cook's tip: Frying the fishcakes before baking ensures you get a crispy breadcrumbed coating.

Nutritional Details

Each serving provides
  • Energy 3710kj 886kcal 44%
  • Fat 44.6g 64%
  • Saturates 4.6g 23%
  • Sugars 4.8g 5%
  • Salt 3.1g 52%

% of the Reference Intakes

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