Salmon Fishcakes

Salmon Fishcakes


byThe Merrion Hotel

of Dublin

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Step Read More
Prep Time

30 Minutes


2-4 People


  • 2 shallots, finely chopped
  • 450gr salmon, filleted and skinned
  • 1 tbsp Kerrygold butter
  • 150ml dry white wine
  • 1 tbsp chopped parsley
  • mashed potatoes, no cream and no butter in the mash
  • 2 tbsp plain flour
  • 2 eggs
  • 100gr of soft white breadcrumbs


Pre-heat oven to 200°C/400°F/ gas 6.

Butter and season a tray sprinkle with the shallots sit the salmon on top drizzle with white wine season with salt and pepper.

Cover with foil and bake in the oven for 8 to 10 minutes – the salmon should be firm to touch but still pink in the middle.

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained place in a small pot and reduce on a stove until a nice syrup consistency.

Break up the salmon into flakes add the syrup chopped parsley then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb: Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook: Deep fry at 180°C/ 350°F for 4 to 5 minutes, drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce!

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