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Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach


  • For the potatoes

  • For the fishcakes

  • For the tartare:


  • 1.

    Start with the potatoes. Heat the oven to 200C. Crush the parboiled potatoes slightly with a fork, season with salt and pepper and coat in a little olive oil then roast in the oven for around 25 – 30 minutes .

  • 2.

    Then make the fishcakes. Mix the poached salmon, two types of crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Shape into cakes and allow to chill slightly in the fridge until the potatoes are almost ready. They can be as big or as small as you like – if they are around the size of a hamburger patty allow two per person.

  • 3.

    Make your tartare sauce. Mix together 4 tablespoons of mayonnaise, the cornichons, capers, parsley, a squeeze of lemon juice and some freshly grated horseradish. Season to taste and then put to one side while you fry your fishcakes.

  • 4.

    Heat a frying pan with a little oil. When it is hot, fry the fishcakes.

  • 5.

    Turn the fishcakes once the underneath is golden brown and crispy – allow the other side to do the same – this will probably take about 3 - 4 minutes on each side.

  • 6.

    When they are almost ready, wilt your spinach in a pan, drizzle over a little olive oil and season

  • 7.

    Serve the fishcakes with the tartare sauce, spinach and roasted smashed potatoes.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach.


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Posted by Bad_MannersReport
Not bad. I used less crab and they turned out a bit dry. I reckon you need more of a binding agent, maybe more mayo or more mustard? Perhaps even some mash?

How about some instructions on how long to poach the salmon? I reckon I may have overdone it.