Loads of cuisines have their take on a fish cake; in Thailand they're called tod mun pla and are infused with red curry paste; in Malaysia they’re called otak otak and involve grinding fish to a paste with coconut milk and spices, wrapping in banana leaves, then grilling. Delish. Turks make balik köfte with minced fish, onions, herbs, and spices, typically these are shaped into small patties and fried. Indian ‘fish cutlets’ are made with mashed fish, potatoes, spices and herbs and coated in breadcrumbs before frying. Norwegian fiskibollur are balls of finely minced fish, onion, flour and egg, simmered in a white sauce... in Norway, these are such a staple you can even buy them canned. We’re not sure how we feel about canned fish balls or fish balls in white sauce but we do know that we love a good, old-fash, mash-based fish cake, fried until golden, then served with lashings of caper mayo, lemon mayo, sauce tartare or, as here, horseradish mayo. These epic salmon cakes, crammed full of Mt Cook Alpine Salmon, are great to make should you find yourself with left-over cooked salmon from a dinner party; you could also use smoked salmon if you’re lucky enough to have excess of that rattling around. The recipe is pretty flexi. Use more or less capers, mustard, or lemon zest, substitute parsley or chives (or a mix) for the dill, or throw in a few drained, chopped gherkins if you like that flavour. Put an easy, no-fuss salad to the side (rocket with shaved fennel and red onion works perfectly, as does a vinaigrette-dressed slaw) and you’re good to go. 

MAKES 8

800g all-purpose potatoes, peeled and chopped

4-5 tsp dijon mustard

1 egg, beaten well

25g (⅓ cup) fresh breadcrumbs

¼ cup chopped dill

2 tsp finely grated lemon zest

400g cooked boneless, skinless salmon, flaked or chopped

plain flour, for dusting

olive oil, for cooking 

lemon wedges, to serve

Horseradish mayo

120g (½ cup) egg mayonnaise

60g (¼ cup) horseradish cream, or to taste

Preheat the oven to 120C. LIne a large, oven-proof plate with a few layers of paper towels.

Cook the potatoes in boiling, salted water for 12 minutes or until very tender. Drain well, then stand in a colander for 5-6 minutes for excess liquid to evaporate. Return the potato to the pan, then mash. Add the mustard, egg, breadcrumbs, dill and lemon zest, then stir to mix well. Add the salmon, season the mixture with salt and pepper, then stir to mix the salmon though. 

Divide the mixture into eight even portions then, using clean hands, form each into a neat, round pattie about 10 cm across. Dust each lightly in flour to coat, shaking off any excess flour.

Heat enough olive oil to come 1cm up the side of a large, heavy-based frying pan, then place over medium heat. When the oil is hot, add the salmon cakes, in batches if necessary, and fry for 5 minutes on each side, or until deep golden. Put on the lined plate, then transfer to the oven to keep warm while the remaining cakes cook. 

Meanwhile, for the horseradish mayo, stir the mayonnaise and horseradish cream in a bowl until combined. Serve the salmon cakes with the mayo, and lemon wedges for squeezing over.

Proudly partnering with Mt Cook Alpine Salmon & Aoraki Salmon