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Salmon Cakes with Arugula, Capers, Cherry Tomatoes and Lime Dressing


200gr salmon, cut in small cubes

1 lemon, juiced

2 eggs, whisked

150 gr of breadcrumbs

5 gr of rosemary chopped

45gr grana Padano, grated

20 gr parsley, chopped

100 gr plain flour

250 gr potatoes, peeled and diced into chunks



300 ml of vegetable oil

Lime Dressing:

1 lime, zested and juiced

3 tablespoons of extra virgin olive oil

To Plate:


Cherry Tomatoes

3 tablespoons of capers, rinsed and drained

To make the fish cakes, steam/boil the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and drain them.

Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool.

Shape the salmon mixture into 4 cakes. In a bowl whisk flour, grana Padano and rosemary. Dip the salmon cakes in the flour mixture, eggs and bread crumbs.

For the dressing, start by zesting and juicing the lime. Then, whisk the lime zest, lime juice and the oil together. Season with salt and pepper.

To cook the fish cakes, place a frying pan over a medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil

To plate, place the fish cakes in the center of each plate. Dress the arugula with the lime dressing and place a handful on top of each fish cake. Sprinkle a few capers around and cherry tomatoes sliced in half.



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