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Wild Alaska sockeye salmon fishcakes

A classic with a modern twist. Using super finely chopped lemongrass adds a fresh flavour and aroma.

By choosing wild salmon from Alaska, you're making a sustainable and flavourful choice. Here we use sockeye salmon, known for its rich taste and deep red colour.

Makes 900 g.

Allergens & dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Gluten
  • Egg
  • Pescetarian


  • 360 wild Alaska sockeye salmon
  • 400 floury potato
  • 70 butter
  • parsley, finely chopped
  • lemongrass, finely chopped
  • pieces lemon zest
  • clove garlic, grated
  • red pepper, finely chopped
  •  as needed flour
  •  as needed whole egg
  •  as needed panko breadcrumbs
  •  as needed salt and pepper

Preparation method

  • Steam the sockeye salmon for 6 minutes until cooked. Pull the cooked salmon.
  • Meanwhile, bring the potatoes to the boil and cook for 20 minutes.
  • Then peel off the skin and press the potatoes through a sieve to create a potato à la neige.
  • Mix the butter through the potato and season with salt and pepper.
  • Now mix the mashed potatoes with the cooked and pulled salmon, parsley, lemongrass, lemon zest, garlic, and red pepper.
  • Season additionally if necessary.
  • Shape into the desired size and cool back completely.
  • Bread the fishcakes by successively passing them through flour, egg, and panko.
  • Deep-fry until the fishcakes are golden brown.
  • Serve immediately.

Serving suggestions

  • Delicious with components of tomato, red onion, and coriander.
  • Pairs well with curry, radish, and mayonnaise.
  • Perfect with spring onion, peanut and laos.