Crispy Salmon and Smoked Haddock Fishcakes with Tartar Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 medium fishcakes)
• Prep Time: 25 minutes (plus 30 minutes chilling)
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 600 g floury potatoes, peeled and chopped
• 300 g salmon fillet (skinless)
• 250 g smoked haddock fillet (skinless, undyed)
• 460 ml whole milk, divided (400 ml for poaching, 60 ml for mash)
• 30 g unsalted butter (plus 2 tbsp for frying)
• 1 lemon (zest, plus 2 tsp juice)
• 2 tbsp chopped fresh dill; 1 tbsp chopped chives (optional)
• 60 g plain flour
• 2 large eggs, beaten
• 120 g panko breadcrumbs
• 4 tbsp neutral oil for frying
• Salt and black pepper
• Tartar: 120 g mayonnaise, 2 tbsp chopped cornichons, 1 tbsp capers, 1 tbsp minced shallot, 2 tsp Dijon, 1 tbsp lemon juice, 2 tbsp chopped parsley
• 100 g watercress, plus lemon and olive oil to dress

Do This

• 1) Boil potatoes in salted water 12–15 minutes; drain, steam-dry, mash with 30 g butter and 60 ml milk. Cool to warm.
• 2) Poach salmon and smoked haddock in 400 ml milk + 300 ml water with 1 bay leaf and 6 peppercorns at a bare simmer 6–8 minutes. Drain; flake and remove bones.
• 3) Mix fish with mash, dill, chives, lemon zest and juice; season. Shape 8 patties (about 90–100 g each). Chill 30 minutes.
• 4) Coat: dust with flour, dip in beaten eggs, then panko. Rest 10 minutes.
• 5) Pan-fry in 4 tbsp oil + 2 tbsp butter over medium heat, 3–4 minutes per side until deep golden and hot through (63°C/145°F).
• 6) Stir tartar ingredients together; dress watercress with a squeeze of lemon and a little olive oil. Serve fishcakes hot with tartar and watercress.

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Why You’ll Love This Recipe

• Crisp, golden crust outside with a soft, flaky salmon-and-haddock center.
• Bright dill and lemon zest keep every bite fresh and lively.
• Make-ahead friendly: shape and chill, then fry when you are ready.
• Balanced plate with zippy tartar sauce and peppery watercress.

Grocery List

• Produce: Potatoes, lemon, fresh dill, chives, shallot, flat-leaf parsley, watercress
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: Salmon fillet, smoked haddock fillet, plain flour, panko breadcrumbs, mayonnaise, cornichons, capers, Dijon mustard, extra-virgin olive oil, salt, black pepper, bay leaf, peppercorns

Full Ingredients

Fishcakes

• 600 g floury potatoes (Maris Piper, King Edward, or Russet), peeled and cut into 3 cm chunks
• 300 g salmon fillet, skinless
• 250 g smoked haddock fillet, skinless and undyed
• 400 ml whole milk (for poaching)
• 30 g unsalted butter (2 tbsp), for the mash
• 60 ml whole milk (1/4 cup), for the mash
• 1 lemon, zest finely grated, plus 2 tsp juice
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped chives (optional)
• Fine sea salt and freshly ground black pepper
• 1 bay leaf and 6 black peppercorns (for poaching; optional but nice)

Coating

• 60 g plain flour (1/2 cup)
• 2 large eggs, beaten with 1 tbsp water
• 120 g panko breadcrumbs (about 2 cups)

For Frying

• 4 tbsp neutral oil (sunflower, canola, or light olive oil)
• 2 tbsp unsalted butter

Quick Tartar Sauce

• 120 g mayonnaise (1/2 cup)
• 2 tbsp finely chopped cornichons or gherkins
• 1 tbsp capers, rinsed and chopped
• 1 tbsp very finely minced shallot
• 2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp chopped flat-leaf parsley
• Pinch salt and black pepper, to taste

To Serve

• 100 g watercress, large stems trimmed
• Lemon wedges, extra-virgin olive oil, flaky salt

Step-by-Step Instructions

Step 1: Cook the potatoes

Place the potatoes in a large pot, cover with cold water by 2–3 cm, and add 1 tsp salt. Bring to a boil, then simmer 12–15 minutes until a knife slides in easily. Drain well and return to the hot pot. Let them steam-dry for 2 minutes so the mash stays fluffy, not watery. Mash with 30 g butter and 60 ml milk until smooth but slightly stiff. Season lightly with salt and pepper. Set aside to cool to warm.

Step 2: Poach the fish gently

Lay the salmon and smoked haddock in a wide saucepan in a single layer. Add 400 ml milk and enough cold water (about 300 ml) to just cover. Add the bay leaf and peppercorns. Bring to a bare simmer over medium heat (small bubbles, 82–85°C). Poach 6–8 minutes, until the fish is just opaque and flakes. Transfer fish to a plate and cool for 5 minutes. Strain and reserve 2 tbsp of the poaching liquid if you need to loosen the mix later.

Step 3: Flake and mix the fishcake base

Gently flake the fish into large chunks, removing any pin bones or skin. In a large bowl, combine the warm mashed potatoes, flaked fish, lemon zest, 2 tsp lemon juice, dill, and chives (if using). Season with 1/2 tsp salt and 1/4 tsp pepper to start. Fold together carefully so you keep some visible flakes of fish. If the mixture feels dry, stir in up to 2 tbsp reserved poaching liquid. Taste and adjust seasoning.

Step 4: Shape and chill

Divide the mixture into 8 equal portions (about 90–100 g each). Shape into 2 cm thick patties. Place on a parchment-lined tray, cover, and chill for 30 minutes to firm. For a faster set, chill 15 minutes in the freezer, then move to the fridge while you set up the coating.

Step 5: Crumb the fishcakes

Set up three shallow bowls: flour in the first, beaten eggs in the second, panko in the third. Season the flour and panko lightly with salt and pepper. Working one at a time, dust each patty in flour (shake off excess), dip in egg, then coat in panko, pressing gently to help the crumbs adhere. Let the crumbed cakes rest 10 minutes; this helps the crust stick.

Step 6: Pan-fry until crisp and golden

Heat 2 tbsp oil and 1 tbsp butter in a large nonstick or well-seasoned skillet over medium heat. When the butter foams and a breadcrumb sizzles on contact, add 4 fishcakes, spaced out. Fry 3–4 minutes per side until deep golden and crisp. Transfer to a rack and keep warm in a low oven (95°C/200°F). Repeat with the remaining oil and butter for the remaining fishcakes. The centers should reach 63°C/145°F.

Step 7: Tartar sauce, watercress, and serve

Stir together mayonnaise, cornichons, capers, shallot, Dijon, lemon juice, and parsley. Season to taste. Toss watercress with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Serve the hot fishcakes with a generous spoon of tartar sauce, the watercress, and lemon wedges.

Pro Tips

• Use floury potatoes and keep the mash on the dry side for fishcakes that hold their shape.
• Chilling is essential—30 minutes firms the patties so the coating sticks and the cakes fry cleanly.
• Double-coat for extra crunch: egg and panko twice, resting 5 minutes between coats.
• Fry over medium heat so the crust browns as the centers heat through without splitting.
• Taste and adjust seasoning by frying a tiny test patty before shaping the rest.

Variations

• Herby pea fishcakes: Fold in 75 g thawed peas and swap dill for tarragon or parsley.
• Smoky paprika crumb: Mix 1/2 tsp sweet paprika and a pinch of cayenne into the panko.
• Gluten-free: Use gluten-free flour and breadcrumbs; ensure smoked fish is GF-certified.

Storage & Make-Ahead

Shape and crumb the fishcakes up to 24 hours ahead; keep covered in the fridge. Freeze raw, crumbed fishcakes on a tray, then bag for up to 1 month; cook from frozen over medium-low heat 5–6 minutes per side, then 2–3 minutes per side over medium to crisp. Leftover cooked fishcakes keep 2 days in the fridge; reheat on a rack at 180°C/350°F for 12–15 minutes until hot and crisp. Tartar sauce keeps 4 days chilled.

Nutrition (per serving)

Approximate: 790 kcal; 36 g protein; 48 g carbohydrates; 44 g fat; 1.2 g fiber; 950 mg sodium. Values will vary with oil absorption and exact ingredients.