Salmon Fishcakes Recipe by Malcolm Harradine

Salmon Fishcakes Recipe by Malcolm Harradine

We recently had the pleasure of TV presenter Malcolm Harradine visiting our store and demonstrating some delicious cooking using Stellar cookware. The aroma and taste of his food left us all very hungry for more! One of his dishes on the day was Salmon Fishcakes and we’re thrilled to show you how he did them.

Salmon Fishcakes

Serves: 4

Prep/Cooking Time: 55mins


  • 1 small tin of Wild Red Salmon
  • 4 spring onions, finely chopped
  • 4 tbsp of sweet chilli dipping sauce
  • 5 small Maris Piper potatoes, peeled and quartered
  • 5 tbsp fresh coriander, finely chopped
  • 1 tbsp of fresh dill or tarragon
  • 1 tsp Dijon mustard
  • 1 tsp black pepper & 1 tsp sea salt
  • 1 red chili, de-seeded & chopped
  • 2 egg yolks and 1 egg white
  • 1 tbsp of plain flour
  • 8 slices of white bread, zapped into breadcrumbs
  • Juice of 1 lemon
  • Crisp n Dry Oil


Prepare the potatoes & fish

Boil potatoes until soft and put through a potato ricer to ensure it is lump free. Put aside and allow to cool.

Prepare the potatoes & fish

Place the salmon, fresh herbs, spring onions, sweet chilli sauce, mustard, chillies and salt & pepper into a large bowl and mix together well.

Mix together well

Mix together & shape

Add the cooled potatoes and a whole egg then mix well.

Add the cooled potatoes and a whole egg then mix well.

Add enough breadcrumbs to bind the mixture together then allow this to rest for 10 minutes.

Add enough breadcrumbs to bind the mixture together.

Roll the fish mixture into small balls, roll them in the flour, then dip into the beaten egg wash and then into the breadcrumbs.

Roll the fish mixture into small balls

Roll them in the flour Dip into the beaten egg Roll in the breadcrumbs

Cook & serve

Place enough oil to just cover the base of a 28cm Rocktanium fry pan & heat gently until hot. If you place a tiny sample of onion in the pan, and it sizzles instantly, then your pan is ready to go.

Carefully place the fish cakes into the hot oil and with the back of a turner, lightly press down on each fishcake to slightly flatten them.

Cook & serve

Cook on a low moderate heat & fry on both sides until crisp & golden.

Transfer to kitchen towel to drain off any oil and sprinkle with the fresh lemon juice.

And Voila! Your fishcakes are ready to serve.

Sprinkle with the fresh lemon juice

Malcolm suggests serving these scrummy fishcakes on a bed of peas and a green salad but this is entirely up to you!

This recipe was brought to you using Stellar cookware and we have a variety of their ranges available that will suit every kitchen. Visit our Stellar cookware department on our website.


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