Recipes
Salmon and dill fishcakes with pea shoot salad
Rich, herby fi shcakes matched with a tangy lemon crème fraîche
Rich, herby fi shcakes matched with a tangy lemon crème fraîche
(83 votes)
Cook: 40 Mins
Serves: 4
Price: £1.53 per serving
Nutritional Information
Each 343g serving contains
Energy
1420kj
340kcal
1420kj
340kcal
17%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
5.1g
5.1g
Med
26%
26%
Sugars
3.1g
3.1g
Low
3%
3%
Salt
0.96g
0.96g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
414kj/99kcal
Typical energy values per 100g:
414kj/99kcal
Ingredients
500g loose white baking potatoes, peeled and cut into 2cm chunks
2 spring onions, sliced
15g flat-leaf parsley, finely chopped
25g dill, finely chopped
418g tin Asda Pacific Pink Salmon, drained and flaked
2 lemons: 1 zested and juiced, 1 sliced
1tbsp rapeseed oil
150ml Asda 50% Less Fat Crème Fraîche
90g bag pea shoot salad
½ cucumber, sliced
Method
1
Put the potatoes in a pan of cold water, bring to the boil and simmer for 15 mins until tender. Drain, steam-dry for 30 secs then return to the pan. Mash until smooth.
2
Reserve some spring onions to garnish, then mix the rest into the mash with the parsley, dill, salmon, zest of 1 lemon and juice of ½ lemon. Season with black pepper and shape into 4 patties.
3
Heat the oil over a medium heat in a large nonstick frying pan and fry the fishcakes for 3-5 mins on each side until golden.
4
Mix a splash of lemon juice into the crème fraîche and season with freshly ground black pepper.
5
Toss the pea shoot salad and cucumber in the remaining lemon juice and serve with the fish cakes, sprinkled with the reserved spring onions, the crème fraiche and lemon slices