For 4 servings

Prep and cook time: 40 min

Difficulty: Medium

Cannot be frozen


For the fish cakes:

600 g | 21 oz | 4 cups wild salmon fillet, skinless and pin-boned, cut into chunks

2 spring onions, finely chopped

2 tsp Dijon mustard

1 tsp paprika

1 pinch cayenne pepper

1 large egg

2 tbsp lemon juice

4 tbsp olive oil, plus extra for greasing

sea salt

freshly ground black pepper

To serve:
180 g | 6 oz | 6 cups mixed lead salad

2 lemons, 1 halved, the other sliced

1 tbsp flat-leaf parsley, leaves only, finely chopped, plus extra to garnish


1 For the fish cakes: Add the salmon chunks to a food processor and pulse a few times until very roughly minced; take care not to overmix at this stage.

2 Scrape the fish into a bowl and add the spring onions, mustard, paprika, cayenne, beaten egg, lemon juice, and plenty of salt and pepper. Mix together with your hands until evenly combined.

3 Shape into patties between lightly greased palms.

4 Heat 2 tbsp olive oil in a large non-stick frying pan set over a medium heat until hot. Place four patties in the oil and leave to fry for 3-4 minutes until golden-brown underneath.

5 Flip and cook for a further 3-4 minutes until golden-brown on the other side. Remove to a plate lined with kitchen paper, and cover loosely with aluminium foil.

6 Wipe the pan clean and repeat steps 4 & 5 for the remaining patties, using the remaining oil.

7 To serve: Divide the salad leaves between plates. Position the fish cakes next to them and serve with a garnish of lemon, a sprinkling of chopped parsley, and some extra parsley sprigs as a garnish.