# Salmon Fishcakes with Remoulade and Raw Vegetable Salad

Recipe by [Sofia Lindqvist](https://fridge.menu/en/u/sofialindqvist)

Salmon and cod fishcakes served with a tangy curry remoulade, a raw carrot and apple salad, and roasted potato wedges.

Servings: 4 · Prep 15 min · Cook 30 min · Fish

Contains: gluten, milk, eggs, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Salmon Fishcakes with Remoulade and Raw Vegetable Salad](https://image.fridge.menu/adaptations/3sruumtw/58d096fe8d95490f413c516ace812646fb2c2429e638f3ccebeb3b4b39c8a2e5.jpg)

## Ingredients

- 1 pcs [Red onion](https://fridge.menu/en/i/red-onion)
- ½ pcs [Courgette](https://fridge.menu/en/i/zucchini)
- 300 g [Cod](https://fridge.menu/en/i/cod)
- 300 g [Salmon](https://fridge.menu/en/i/salmon) — skinless
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 bunch [Dill](https://fridge.menu/en/i/dill) — fresh
- 40 g [Plain flour](https://fridge.menu/en/i/flour)
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### Remoulade

- 2 tbsp [Mayonnaise](https://fridge.menu/en/i/mayonnaise)
- 100 ml [Crème fraîche](https://fridge.menu/en/i/creme-fraiche)
- 100 ml [Gherkins](https://fridge.menu/en/i/pickles) — finely chopped
- ½ tsp [Curry powder](https://fridge.menu/en/i/curry-powder) — medium strength
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### Raw vegetable salad

- 3 pcs [Carrot](https://fridge.menu/en/i/carrot) — coarsely grated
- 2 pcs [Apple](https://fridge.menu/en/i/apple) — coarsely grated
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — juiced
- 1 tbsp [Honey](https://fridge.menu/en/i/honey)
- 1 tbsp [Sunflower seeds](https://fridge.menu/en/i/sunflower-seeds)
- 2 tbsp [Raisins](https://fridge.menu/en/i/raisins)

### Potato wedges

- 1 kg [Potato](https://fridge.menu/en/i/potato)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- 1 pinch [Paprika](https://fridge.menu/en/i/paprika)

## Steps

1. Cut the potatoes into wedges, toss with the oil, salt and paprika, and roast in a preheated fan oven at 200°C for 30-35 minutes, until golden and crisp (33 min)
2. Turn the potatoes a few times while roasting (17 min)
3. Put the onion and courgette into a food processor and chop finely (2 min)
4. Add the remaining fishcake ingredients, except the butter and oil, and mix until the mixture comes together (2 min)
5. Chill the fish mixture for half an hour so it firms up and the flavours develop (30 min)
6. Fry the fishcakes in the oil and butter in a pan over medium heat until golden and crisp on both sides (8 min)
7. Mix all the remoulade ingredients together and season to taste (2 min)
8. Mix the lemon juice with the honey, then add the coarsely grated apple and the remaining salad ingredients, and serve at once (3 min)

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/salmon-fish-cakes-3sruumtw

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