Tinned Fish Fishcake and homemade Tartare Sauce

Tinned Fish Fishcake and homemade Tartare Sauce

Here’s a quick-ish lunch suggestion that we originally included in our book Good Food For Your Table that we’ve now slightly updated, as we turned to it again in Lockdown whilst we were looking for easy lunch options. Take a tin of tuna, a tin of salmon, add some anchovies and some fluffy mashed potato and you’ve got a very taste dish.


Makes 4 large fishcakes or 6 medium sized


1 x tin salmon (200g) 

1 x tin tuna (160g) 

6 x anchovies - chopped

400g mashed potatoes 

1 tbsp fresh dill washed and chopped 

zest of a lemon 


100g polenta (optional) 

2 tbsp olive oil 


Drain the salmon and pick out the soft bones and skin 

Drain the tuna

Mix mash, fish, dilll, lemon zest together 

Shape into six cakes - use a ring if you have one 

Dip each side into the polenta - this stop the cakes sticking to the pan 

Leave to set in the fridge for an hour or overnight 

Heat the oil in a pan. Get the pan hot. 

Place 2 or 3 cakes in the pan and fry to golden about 4 minutes each side. 

Fry off the remaining 2 or 3 

Serve with a wedge of lemon.



Tartar Sauce 


50g mayonnaise

50g thick natural yoghurt 

2 tbsp of chopped cornichons 

1 tbsp of chopped capers

1 tbsp finely chopped shallot  

juice of 1/2 a lemon  

pinch of salt


Mix together. 

Add a teaspoon of the caper juice to lift flavour. 

Check seasoning.