• 600g white potatoes, peeled and roughly chopped
  • 240g skinless and boneless salmon fillets
  • 14g fresh flat-leaf parsley, roughly chopped
  • ½ bunch spring onions, sliced on the diagonal
  • 4 tsp capucine capers, finely chopped
  • 2 tbsp wholegrain mustard
  • 2 lemons, one zested and juiced, one cut into wedges
  • 2 tbsp plain flour
  • 90g fine breadcrumbs
  • 1 tbsp vegetable oil
  • 120ml half-fat crème fraîche
  • 120g Brussels sprouts, trimmed and shredded
  • 2 tomatoes, each cut into 8
  • 120g mixed salad leaves


  1. 1

    Bring a medium-sized pan of water to the boil and add the potatoes. Boil for 10-12 minutes, until tender.

  2. 2

    Meanwhile, bring another pan of water to the boil. Turn down to a simmer, then poach the salmon fillets for 5 minutes until cooked through. Transfer to a plate and leave to cool slightly, then flake the fish with a fork.

  3. 3

    Mash the potato with a little freshly ground black pepper. Mix with the salmon then add half the parsley, the spring onions, 3 tsp capers, the mustard, lemon zest and flour.

  4. 4

    Shape into 8 equally sized patties and coat in the breadcrumbs. Heat the oil in a large pan and cook the fishcakes for 2-3 minutes each side until crisp and golden.

  5. 5

    To make the salad, mix together the remaining parsley, capers, lemon juice and crème fraîche. Stir in the shredded Brussels sprouts and tomatoes. Serve the fishcakes with the salad leaves, crème fraîche sauce and lemon wedges. Season with freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 1654kj 395kcal 20%
  • Fat 18.1g 26%
  • Saturates 5.2g 26%
  • Sugars 6.5g 7%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

36.1g carbohydrate 4.2g fibre 19.6g protein

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