Salmon Fishcakes made with Patum Peperium Poacher's Relish

Salmon Fishcakes made with Patum Peperium Poacher's Relish



Ingredient (if applicable, as prepared & piece size)


unit (g/ml)


1 No.

Boiled and grated

Salmon Fillet

2 No.s


Fresh Dill


Chopped finely




Bread Crumbs



Costa Salt

To Taste


Poachers Relish



Spring Onions

2 No.s

Finely chopped

Black Pepper

½ tsp


Lemon Zest

From 1 lemon


Red Chilli

1 No.

Deseeded and finely chopped






  1. Marinate the salmon fillets with oil, a pinch of costa salt and pepper and cook under the grill or in oven @ 180°C till just cooked. Leave aside to cool down.
  2. In a mixing bowl flake the cooked and cooled salmon fillets.
  3. Add boiled and grated potato, spring onion, chopped dill poachers relish, lemon zest, chopped red chilli, salt and pepper to taste and bread crumbs.
  4. Mix well and divide into 60g balls.
  5. Make fish cakes and keep in the fridge for 15-20 minutes.
  6. Cook in the oven @180°C for 12-15 minutes and serve with salad.

Timings & temperatures


Preparation time: 15 mins

Cooking Method: Oven Bake

Heat Setting: Gas 4/ 180C/ 350F

Cooking Time: 15 mins

Cooking Medium: Fan Assisted Oven


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