Baked Salmon Fish Cakes with Pickle Sauce

Size Guide

There is nothing more comforting than crumbed salmon and potato cakes. They are made with a classic flavour combo of potato, salmon and herbs making a healthy lunch or light dinner. They are crispy on the outside, flaky and tasty on the inside and taste amazing. My family loves having them with some coleslaw and a green salad (not included).

Salmon fish cakes have been one of my favourites “go to” dinner options for a long time, at home or if we go to a pub. I have been making fish cakes for at least 15 years and they have been crowd pleasers.
I have adapted my fish cake recipes through time and this one is definitely my favourite. This is my latest version which I added a little bit of organic mayonnaise, mustard and some hot smoked salmon to the mix which completes the delicate flavours of this traditional fish cake.
To reheat:  Preheat oven to 180*C . Remove your fishcakes from freezer just before baking them. Place your frozen fish cakes on a baking tray. Place tray in the oven and your fish cakes will be ready in 25 mins. Sauce: Remove sauce from freezer the night before cooking fishcakes. Keep sauce in the fridge to defrost overnight.
Contains: Milk and Milk Products, Eggs, Fish and fish products (eg fish sauce), Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients:  Fresh salmon, hot smoked salmon, milk, bay leaves, salt and pepper, mustard, spice mayonnaise, eggs, parsley, breadcrumbs, flour, salt, pepper, greek yoghurt, pickling water.

About your cook, Helen 

I have been fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends. I graduated from Tourism and Hospitality in 2004 and have been working in the events and hospitality industry since 2002. Firstly as an event planner, creating several theme parties and exhibitions, developing menus with chefs and mixologists. This was my pathway for diverse and inventive gastronomy. I moved to London in 2004 to acquire more knowledge and develop my career. While in London, I had the opportunity to travel to many different countries and get to know their beautiful culinary. Tasting their flavours and bringing that to my kitchen is one of my biggest passions.

I don’t have one style of cooking. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients, organic dairy, free range eggs, seasonal fruit and vegetables, nuts, seeds, dried fruits, spices and many more. I love creating delicious food and recipes that satisfy all our senses and bring people joy! Here in Australia, I have my own catering business, focused on healthy options, avoiding processed food, refined sugars and fried products.

For me, cooking means bringing joy to someone. It is my own way of bringing happiness.

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Portion Sizing Information

 

As a guide:

Protein per serve = 150 - 200g 
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"

To help you decide on portion sizing:

 1 Adult 1 Serving
2 Adults 2 Servings
2 Adults & 2 Children under 10  3 Servings
2 Adults, 1 Child under 10 and 1 Older Child 3 Servings