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Smoked Salmon and horseradish fishcakes

Nutritional info per serving

  • Calories: 430
  • Fat: 21.6g
  • Saturated fat: 6.7g
  • Salt: 3.21g

Smoked salmon and horseradish fishcakes

Whether you're serving these as a starter or as a small main, horseradish gives these fishcakes a really distinctive kick


  • 800g King Edward or Maris Piper potatoes, cooked and mashed
  • 5 tbsp horseradish sauce
  • 6 spring onions, white part only, finely chopped
  • 20g gherkins, drained and chopped
  • ¼ x 25g pack each fresh parsley and dill, chopped
  • 1 lemon, zest grated, plus lemon wedges to serve
  • 250g smoked salmon, chopped
  • 3 tbsp olive oil
  • 200ml half-fat crème fraîche
  • 120g bag salad leaves, to serve

Ready in: 35 minutes plus chilling

Serves: 4


  1. Transfer the mashed potato to a large bowl, add 2-3 tbsp horseradish sauce (to taste) and mix well. Stir through the spring onions, gherkins, parsley, most of the dill, grated lemon zest and salmon. Mix well and season.
  2. Divide the mixture into 8 equal amounts and shape into rounds using lightly floured hands. Chill for at least 20 minutes.
  3. Heat half the oil in a large frying pan until hot, then reduce the heat and fry 4 fishcakes over a medium heat for 4-5 minutes each side until golden and piping hot. Keep warm, and repeat with the other 4 fishcakes.
  4. Meanwhile, mix the remaining horseradish sauce and dill with the crème fraîche, to taste. Serve the fishcakes with the salad leaves, horseradish and dill crème fraîche, plus a lemon wedge to squeeze over.


Darting Estate Dürkheimer Michelsberg Riesling 2012


A delightfully fresh and lively, dry German Riesling, vibrantly fruity with a crisp flavour of green apples and hints of orange and melon.


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