Hot smoked salmon and potato cakes with herby dressing

Nici Wickes shares her interpretation of one of her favourite Peter Gordon salmon and potato cake recipes. Serve with herby dressing and enjoy for a simply delicious gluten and dairy-free meal

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Makes 6
  • Print


Hot smoked salmon and potato cakes
  • 4 medium-sized potatoes
  • 2 tablespoon gluten-free flour, plus extra for dusting
  • 1/2 teaspoon baking powder
  • splash of olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 200 gram hot-smoked salmon, flaked into large chunks
  • 2 spring onions, finely chopped
  • sunflower oil, for frying
  • sprigs of dills, to serve
  • handful of flat-leaf parsley, including stalks
  • 1 tablespoon wholegrain mustard
  • 1/4 cup good-quality olive oil
  • squeeze of lemon juice
  • 3 tablespoon white wine vinegar
  • few sprigs fresh dill


  • 1
    Cook the potatoes in salted water until soft. Drain well, letting the steam evaporate (this gives a fluffier result) before mashing with flour, baking powder, olive oil and seasoning. Stir through the salmon and spring onions. Divide into 6-8 balls and flatten into thick patties. Dust in the extra flour and chill for 15 minutes or longer.
  • 2
    For the dressing, whiz all the ingredients in a food processor. Taste and add more seasoning, if needed.
  • 3
    When ready to cook, heat 2cm of oil in a large pan. Fry each patty until golden brown on both sides and heated through. Garnish with dill sprigs and serve.


  • Makes 6-8. - Try this recipe with smoked kahawai or chopped prawns.

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