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Recipe for :

Dee Salmon Fish Cakes - Teisennau Eog Dyfrdwy

This recipe has been reproduced with the kind permission of Owen Jones, a fellow Welshman, and more recipes can be found on his website . . .

Salmon is the king of fish and these potato and fish cakes, flavoured with parsley and chives are a luxury starter or main course.


8 oz salmon, poached & flaked
1lb potatoes, peeled
3 oz butter
1 tbspn parsley, chopped
1 tbspn chives, chopped
Salt & Pepper
Zest of 1/2 lemon
Oil for frying


  • Boil the potatoes until tender.
  • Mash well with 1 oz of the butter and mix in the finely-flaked salmon, the chopped parsley, chopped chives and lemon zest.
  • Season to taste with salt and pepper.
  • Turn out onto a floured surface, divide into 8 portions and shape into cakes.
  • Fry in 2 ozs butter mixed with oil until golden brown on each side. Drain on kitchen paper.
  • Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.

Serves 4 - 6

Owen Jones