Wild Garlic and Smoked Salmon Fishcakes


Wild garlic is in season and seems to be the craze right now. And so it should be, its delicious! I’m lucky enough to have a mother in law who planted some wild garlic in my garden and it’s growing so well. No thanks to me, I have zero gardening skills. Maybe one day I will learn not to kill my herbs.

This recipe is a take on Jamie Oliver’s cullen skink fishcakes. I just loved his method of poaching the fish in a white sauce and then using that sauce as the base. It looks so pretty! And tasted even better.

I used a lightly smoked fillet of salmon in this recipe rather than haddock, as this is what I had in my fridge. The smoked flavour really makes all the difference and also flavours the sauce when poaching. Win win.

It’s surprisingly easy to make. I added a few extra bits to the recipe like parsley and spinach simply because I had the ingredients so I thought why not. I also had to change up the quantities as I made 4 small fishcakes to serve two people. You could also change the recipe to suit your tastebuds, it’s a great one to experiment with.

If you don’t have any wild garlic you can always use regular garlic in the sauce. I served mine with some purple sprouting broccoli that I simply boiled and tossed with some olive oil. I can safely say the entire meal was a hit and so refreshing from the same old fishcakes we normally have. Why not give it a go? You will love it πŸ™‚

Here’s how I made mine:

Serves 2


  • 125g lightly smoked salmon fillet
  • 250g white potatoes
  • 1 medium onion
  • 300ml milk
  • 1 tbsp plain flour
  • 1 tsp mayonnaise
  • A small handful each of (approx 10g each) wild garlic, chives, parsley, spinach


  1. Peel the potatoes, chop into large chunks and boil for 15 minutes or until cooked through. Drain and leave to steam.
  2. Finely chop the onion and half the wild garlic, add to a pan with a knob of butter and cook until soft. Add the flour, mix and slowly add the milk whilst stirring. Season with salt and pepper.
  3. Add the salmon to the sauce, skin side up and poach for approximately 5 minutes or until cooked through.
  4. Remove the salmon and leave to cool.
  5. To the sauce, add half the chives and parsley and the spinach and blend until smooth. Place the sauce back into a saucepan to heat gently.
  6. Add the potatoes to a chopping board and roughly mash with a fork. Then add the remaining wild garlic, chives and parsley (finely chopped). Add the mayonnaise and season with salt and pepper and mix.
  7. Remove the salmon skin and flake into the potato mixture. Mix together and divide into four small patties using wet hands to avoid the mixture becoming too sticky.
  8. Fry the fishcakes in a frying pan with some olive oil for 3-4 minutes on each side until golden brown.
  9. Serve the sauce on a plate, place the fishcakes on top and sprinkle over extra chives. Serve with purple sprouting broccoli or any vegetables or salad of your choice. Enjoy!!

This is one of our favourites! Do you have any recipes for wild garlic? Or a different fishcake recipe? Leave me a comment and let me know πŸ™‚

Thanks for reading and please subscribe to my blog below if you want to read more. Have a lovely evening! 

I am a food photographer and stylist based in Milton Keynes. Please check out my website to see more of my work atΒ www.jbimagery.co.uk

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