Salmon and dill fishcakes with pea shoot salad

Salmon and dill fishcakes with pea shoot salad

Rich, herby fi shcakes matched with a tangy lemon crème fraîche

, 27 April 2020

(69 votes)

Salmon and dill fishcakes with pea shoot salad
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 343g serving contains
  • Energy

    1421KJ

    340KCAL

    17%
  • Fat

    13.7g

    med

    20%
  • Saturates

    5.1g

    low

    26%
  • Sugars

    3.1g

    low

    3%
  • Salt

    0.96g

    low

    16%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • Mix a splash of lemon juice into the crème fraîche and season with freshly ground black pepper.

  • 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