Salmon fish cakes

These are very tasty. I usually freeze half a batch of them for use at a later time.
Serve with rice and whatever veg you have in the garden. We’ve just had peas, courgettes, tomatoes mixed into the rice, with rocket on the side.

Makes 6


  • 450g potatoes (peeled & cut into chunks)
  • 350g salmon
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • zest ½ lemon
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • dried breadcrumbs
  • Salt & pepper (to taste)
  • Olive oil
  1. Method:

  2. Place the potatoes in a pan of water, bring to the boil, cover and cook for 10-15 mins until soft. Drain and mash, before leaving to cool. 

  3. Grill the salmon for 5-6 mins until cooked. Leave to cool, then break up into flakes using a fork.

  4. Mix the potato, salmon, ketchup, mustard, zest, herbs, drizzle with a little olive oil and mix well. Season with salt & pepper.

  5. Break the mixture into 6 equal portions and roll each portion into a ball. Carefully flatten each back into a fish cake.

  6. Put some breadcrumbs onto a plate and gently press each cake into the breadcrumbs, turning and coating all sides.

  7. Heat a little oil in a large pan. Fry the cakes over a low heat for 3-4 mins each side until golden and heated through.

Cod topped with oats

Serves 2


  • 2 Cod fillets
  • Rolled oats
  • 2 tsp English mustard
  • Salt and pepper
  • Olive oil


Drizzle a frying pan with olive oil and place your cod skin side down into the pan.

Coat the top of the cod with the mustard and drizzle with a little more oil. Add a pinch of salt and pepper.

Sprinkle a layer of oats over the cod and gently press down.

Fry on a low heat for about 5 minutes. 

Carefully turn the fish and cook for a further 5 minutes, until cooked through.

Prawn & potato curry

​This is one of my favourite curries. It takes little effort to make, but has an amazing flavour. 

It’s great served with homemade garlic flatbread or rice.
Serves 2


  • Olive oil
  • 1 onion (chopped)
  •  2 garlic cloves (grated)
  • Thumb sized piece of ginger (peeled and grated)
  •  1 green pepper (chopped)
  • 500g potatoes (chopped into chunks)
  • Can of chopped tomatoes
  • Pinch of chilli flakes
  • ¼ tsp of Cumin seed
  • ¼ tsp turmeric
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • Salt & pepper
  • 180g king prawns
  • Fresh coriander leaves (to garnish)


Put the potatoes on to boil for about 10 minutes.

Heat some oil in a large saucepan, add the onions, garlic & ginger and cook for 2 or 3 minutes to soften.

Add the pepper, potatoes, tomatoes & spices. Season to taste and simmer for around 5 minutes. Add the prawns and cook for a further 3 or 4 minutes until pink.

Serve topped with fresh coriander.

Fish pie


I make this on quite a regular basis. The recipe varies sometimes, as I try to use up left over veg. I have been known to put a few chilli flakes in as well.





Serves 4


  • 800g potatoes (peeled and chopped)
  • 400g fish pie mix
  • 1 carrot (grated)
  • 1 parsnip (grated)
  • Handful of kale (chopped)
  • 10 cherry tomatoes (halved)
  • 1 garlic clove (grated)
  • 1 tsp fennel seeds
  • 1 lemon (juice and rind)
  • Small handful of parsley (finely chopped)
  • Olive oil
  • Salt and pepper
  • Cheese (grated)


Put the potatoes on to boil for 10-15 minutes, until soft.

Meanwhile put the carrot, parsnip, kale, cherry tomatoes, garlic, fennel seeds, lemon juice and rind, fish and parsley into a deep dish and mix well.

Drizzle with olive oil.

Drain the potatoes, drizzle with olive oil and season with salt & pepper. Mash well.

Spread the mash evenly over the top of the fish/veg mix and top with cheese.

Cook in the middle of a preheated oven at 200 degrees for about 40 minutes until golden on top and cooked through.

Salmon gravadlax


This is a very famous old Norse dish, a traditional method to preserve fish that has become expensive to buy.

Traditionally this would have been fermented, and some recipes add vodka or gin.

Slice thinly and serve on rye bread.


Serves 4 as a starter or light lunch


  • 80g granulated sugar
  • 80g sea salt
  • 20g dill (finely chopped)
  • Juice of a lemon
  • Pepper (to season)
  • 2 salmon fillets


Mix the sugar, salt, dill & lemon juice well and season with pepper.

Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the sugar/salt mix.

Place the second fillet, skin side up, on top and wrap tightly in the cling film.

Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turning every 12 hours.