Citrus Salmon Fishcakes With tartar Sauce

Citrus Salmon Fishcakes With tartar Sauce


  • 250g coliban or sebago potatoes
  • ⅓ cup S&W Whole Egg Mayonnaise
  • 415g can pink salmon
  • 1 tablespoon finely chopped dill
  • 1 teaspoon finely grated lime rind
  • ¼ cup packaged breadcrumbs
  • Salt and pepper, to taste
  • Plain flour, for dusting
  • 1 large egg, beaten lightly
  • 1 cup packaged breadcrumbs
  • Vegetable oil, for shallow frying

Tartare Sauce

  • ⅔ cup S&W Whole Egg Mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lime juice
  • 2 teaspoons finely chopped capers
  • 1 tablespoon finely chopped gherkins


  • To make tartare sauce, combine ingredients in a small bowl.
  • Boil, steam or microwave potatoes until tender. Drain.
  • Mash potato and S&W Whole Egg Mayonnaise until smooth.
  • Combine potato mixture with salmon, dill, rind and bread crumbs in a large bowl. Season with salt and pepper.
  • Divide mixture into 12 equal portions and shape into fish-cakes. Place fish-cakes on a baking paper lined tray. Refrigerate, covered, for 1 hour or until firm.
  • Roll fish-cakes in flour. Dip in egg and then bread crumbs.
  • Shallow fry fish-cakes in batches until golden brown on both sides. Drain on absorbent paper.
  • Serve fish-cakes with tartare sauce.


  • Make these the day before to the end of step 5. Refrigerate, covered, then simply crumb and fry.
  • These are perfect for a dinner party, but also great as a midweek supper.
  • Eat them cold in lunchboxes or picnics.
  • Replace the dill with chopped chives.

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Citrus Salmon Fishcakes With tartar Sauce

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