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Salmon, watercress & lemon fishcake with tartare sauce

Prepare with Fresh Salmon Fillets
20 min
Salmon, watercress & lemon fishcake with tartare sauce


  1. Place the potatoes in a pan of salted water and bring to the boil. Cover and simmer for 12-15 mins until tender. Drain and leave to steam-dry for 5 minutes before mashing (for a firm fishcake it’s important that you let the potatoes dry out a bit).
  2. Season the salmon fillets and loosely wrap in tin foil. Place on a baking tray and cook for 20 minutes in pre-heated oven (180°c fan).
  3. Remove from the oven and allow to cool for a few minutes before removing the skin and flaking the salmon.
  4. Place the potatoes in a bowl with the watercress, lemon zest, juice and capers. Season and mix together.
  5. Fold the salmon into the potato mix taking care not to break the salmon up too much.
  6. Divide the mix into 4 balls and on a floured work top. Shape into fishcakes. Place in the fridge for at least 30 minutes to firm up.
  7. Heat a frying pan and add 2 tbsp oil. Dust the fishcakes with a little four and gently place in the frying pan.
  8.  Cook for 3 – 4 minutes on each side, or until warmed through (if the pan starts to look a little dry add a touch more oil).
  9. Serve with tartare sauce.

Making your own chips

Simply cut the potatoes into chips, season with salt & pepper and tumble in olive oil. Spread the potatoes out over a greaseproof paper lined baking tray and cook (180ºC fan oven) for about 30 minutes or until cooked and coloured.

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