Pic of Salmon and dill fishcakes with roasted asparagus

Salmon and dill fishcakes with roasted asparagus

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Salmon and dill fishcakes with roasted asparagus

Main Serves 4 1h 15 min
A delectable spring treat of tender asparagus and soft, flavoursome fish cakes with a crispy coating. This makes an excellent light lunch or dinner and is quick enough for midweek cooking. You could also make a cheaper version of this with good quality tinned salmon. This goes well with mayonnaise or hollandaise sauce.


  • 3 salmon fillets, about 350-400g
  • 500g potatoes, peeled and diced
  • 3 tbsp fresh dill leaves (or parsley, tarragon, or a mixture), chopped
  • zest of ½ lemon, finely grated
  • 1 tbsp plain flour, plus more for dusting
  • 2 eggs, beaten
  • 150g dried breadcrumbs
  • 400g asparagus, trimmed of their woody ends
  • oil for frying, e.g. sunflower or light olive
  • mayonnaise, to serve
Image of Salmon and dill fishcakes with roasted asparagus


Prep time: 45 min
Cooking time: 30 min
  • Step 1

    Put the potatoes in a pan of salted water, bring to the boil and cook until tender, about 12-15 minutes. Drain, leave to dry out for a few minutes, then mash and leave to cool.
  • Step 2

    While the potatoes are cooking, line your grill tray with a piece of foil and oil it lightly. Put the salmon on, skin side down if there is any. Grill for 6-8 minutes, depending on thickness.
  • Step 3

    Leave the salmon to cool, then flake, discarding any bones and skin. Gently mix the flakes in a bowl with the mash, lemon zest, herbs and 1 tablespooon of flour.
  • Step 4

    Mix in 1 beaten egg. Divide into 8 evenly sized balls, mould into fishcake shapes, dust in a little flour, then chill for 30 minutes (on a non-stick tray or on greaseproof paper).
  • Step 5

    Put the other egg and the breadcrumbs in separate flat dishes. Turn the fishcakes in the egg, then the breadcrumbs to coat.
  • Step 6

    Put the asparagus in a small baking dish. Toss in a little oil, season with salt and pepper and roast for 10-15 minutes, depending on thickness.
  • Step 7

    Heat a thin layer of oil in a large frying pan and fry the fishcakes in for 3-4 minutes on each side on a medium heat, until golden, in batches if needs be. Alternatively you could bake them for about 20 minutes until golden.
  • Step 8

    Serve with a dollop of mayonnaise.

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