Teisennau Eog Dyfrdwy Welsh Salmon Fish Cakes
Bring a taste of traditional Welsh cooking to your table with Teisennau Eog Dyfrdwy, a delightful take on salmon fish cakes. Made with tender poached salmon, buttery mashed potatoes, and a fragrant blend of fresh parsley, dill, and lemon zest, these fish cakes embody comforting flavors with a citrusy twist. The golden, crispy breadcrumb coating adds the perfect texture, while the inside remains soft and flavorful. Perfect for weeknight dinners or a special family meal, these fish cakes are best served hot alongside a fresh salad, tangy tartar sauce, or a lemon wedge. With a balance of hearty and zesty ingredients, they’re a surefire way to enjoy a rustic yet refined dish rooted in Welsh culinary heritage.
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Recipe Information
Ingredients
- 400 g fresh salmon fillet
- 500 g potatoes (Maris Piper or similar variety)
- 25 g unsalted butter
- 150 ml milk
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g plain flour (for shaping)
- 2 large eggs
- 100 g breadcrumbs
- 4 tbsp vegetable oil, for frying
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender.
While the potatoes are boiling, prepare the salmon. Place the fillet in a pan, add milk to just cover the fish, and bring to a gentle simmer. Poach the salmon for 8-10 minutes, or until fully cooked. Remove the salmon from the milk with a slotted spoon and set aside to cool slightly.
Drain the boiled potatoes and mash them with the unsalted butter until smooth. Allow the mash to cool slightly.
Flake the poached salmon into small pieces, removing any skin or bones. Add the flaked salmon to the mashed potatoes.
Mix in the finely chopped parsley, dill, lemon zest, salt, and black pepper. Combine thoroughly until you have a smooth, evenly mixed fish cake filling.
Divide the mixture into 8 equal portions and shape each portion into a patty. Lightly flour your hands to prevent sticking, if needed.
Prepare three shallow bowls: one with plain flour, one with beaten eggs, and one with breadcrumbs.
Coat each fish cake in flour, dip it into the beaten egg, and then coat it thoroughly with breadcrumbs. Set the breaded fish cakes on a tray and chill in the refrigerator for 20 minutes to firm up.
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
Serve the fish cakes hot with a side of salad, tartar sauce, or a wedge of lemon for garnish.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 15.3 mcg | 77% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
