Smoked Haddock, Salmon and Cress Fishcakes

You Will Need

  • 2 punnets salad cress
  • 300g potatoes, cut into chunks
  • 200g undyed smoked haddock or cod
  • 225g skinned salmon fillets
  • 1 tbsp lemon juice
  • A pinch of freshly ground black pepper and salt
  • ½ lemon zest
  • 2tsp tartare sauce
  • 1 egg, small – medium, beaten
  • 100g white dry breadcrumbs
  • 60ml (4tbsp) vegetable or sunflower oil for frying or deep fat fryer

For the salad:

  • 70g bag pea shoots
  • 1 punnet micro pink radish
  • 1 punnet micro garlic chives
  • 1 punnet micro red mustard


These crispy fishcakes on a bed of pea shoots and microgreens salad will brighten up your mid-week meal times. Crunchy breadcrumbs combined with soft flakes of fish, creamy potato and peppery salad cress makes for a very tasty dish.  


  1. Place potatoes in a pan and cover with boiling water, add a pinch of salt and return to the boil and simmer for 10 minutes or until tender but not breaking. Drain and set aside to cool.

  2. Put fish on a roasting tin, squeeze the lemon juice over the fish and season with black pepper. Cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.

  3. Mash the potatoes; add the lemon zest, snipped cress (reserving a small amount for garnish) and tartare sauce.

  4. Flake the fish into large chunks and mix together with the potato mixture, don’t break up the fish too much. Put aside to cool.

  5. Place the beaten egg in a shallow bowl and place breadcrumbs on a plate. Divide the fish mixture into 8 and shape into cakes. Coat each cake with egg and then toss in the breadcrumbs so it is lightly coated, cover and chill for 45 minutes.

  6. Heat the oil in a large frying pan, fry the fishcakes over a medium heat for approximately 15 minutes, turning after every 3 – 4 minutes until each side is golden and heated through or deep fat fry for 5 – 6 minutes.

  7. In a bowl mix together the pea shoots and the snipped microgreens.

  8. Serve the fishcakes on the salad garnished with remaining snipped salad cress, drizzle with olive oil or serve with tartare sauce if desired.

Prep time: 45 minutes plus 45 minutes chilling

Cooking time: 30 minutes