Main content

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


  • For the potatoes

  • 250g small red new potatoes – par boiled (Rosevelt very good)

  • sea salt and freshly ground pepper

  • olive oil

  • For the fishcakes

  • 250g salmon, poached in the oven with a squeeze of lemon/drizzle of oil and sea salt and freshly

  • 150g white crab meat

  • 100g brown crab meat

  • 1 tbsp of homemade or shop mayonnaise

  • handful of flat leaf parsley , chopped

  • handful of dill, chopped

  • 1 red chilli, finely chopped

  • 1tsp dijon mustard

  • For the tartare:

  • 4 tbsp Homemade mayonnaise or good quality shop bought

  • 4 small cornichons, finely chopped

  • Small handful of capers

  • Handful of flat leaf parsley, finely chopped

  • Lemon juice

  • Fresh horseradish – to grate to taste

  • A couple of large handfuls of fresh baby spinach to serve


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
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.