Patum Peperium - Makers of The Gentleman's Relish & The Poacher's Relish

Salmon Fish Cakes

Preparation time
15 mins
Cooking time
15 mins


  • 1 potato (boiled and grated)
  • 2 salmon fillets
  • 1 tsp fresh dill
  • 1 tsp oil
  • 2 tbsp bread crumbs
  • Costa salt to taste
  • 2 tsp Patum Peperium Poacher's Relish
  • 2 spring onions (finely chopped)
  • 1/2 tsp black pepper
  • Zest of one lemon
  • 1 red chilley (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.