Easy to make salmon fishcakes flavoured with fresh dill, spring onions & olives.
A delicious & economical family supper, packed with protein.
We usually eat fish a couple of times a week, but I must admit that I do tend to stick to the same tried and tested recipes. We eat quite a bit of tinned tuna, but I was feeling adventurous and decided to mix things up a bit by using some tinned salmon – crazy, right?! It’s years since I had it, and most of my childhood memories of it were how my grandma used to make it – mashed with minced onion and vinegar. I felt sure I could do better than that!
Fishcakes to the rescue
After a little thought I decided to make salmon fishcakes, which I’m happy to say were easy to make and a big hit all round. Salmon patties usually use breadcrumbs or potato to bind but I wanted to make these carb-free to make it easy for DH (who is diabetic) to eat as much as he wanted.
Skin and bones
Tinned salmon is a bit more fiddly than tinned tuna, as it’s necessary to remove the bones and skin from the fish after taking it out of the can. That said, it only takes a few moments and the flavour of the fish is lovely, so definitely worth the effort.
I added more delicious and complementary flavours by using dill, spring onions, and chopped olives. When I described these salmon fishcakes to my Mum, she told me that she’d done something similar a few days before, with regular onions and capers – great minds think alike! I think there are many variations of the ‘additions’ that would be really yummy in these.
The mixture made four salmon fishcakes, and as I had the spare one cold for my lunch the next day, I can definitively report that these are lovely both hot and cold. A squeeze of lemon elevates them to something fabulous. We enjoyed them with vegetables and salad, but I’m sure they’d be great in a bun with lettuce and mayonnaise. Maybe a slice or two of tomato. Yum!
It’s good to ring the changes once in a while. I’ll have to see what other fishes come in tins…
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Salmon fishcakes with dill and olives
- 2 small tins pink salmon (213g each)
- 3 spring onions
- 6 green olives
- 6 black olives
- 50 g ground almonds (scant ½ cup)
- 2 eggs
- 1 tbsp chopped fresh dill
- Pinch ground black pepper
- Olive oil for frying
Tip the salmon into a bowl and use your fingers and a fork to remove as much of the skin and bones as possible. Mash the salmon flesh with a fork.
Trim and thinly slice the spring onions. Chop the green and black olives.
Add the spring onions and olives to the salmon with the ground almonds, eggs, dill and pepper. Mix everything together very thoroughly.
Dampen your hands and shape the mixture into four patties.
Heat a few mm depth of olive oil in a frying pan over a medium-high heat. Cook the salmon patties for 2-3 minutes on each side until golden and crispy and cooked through. Drain on absorbent paper, then serve.