Low FODMAP Salmon Fish Cakes with Horseradish Cream
Let’s make Low FODMAP Salmon Fish Cakes with Horseradish Cream!
Salmon, like all proteins, is low FODMAP. Hopefully fish dishes are in regular rotation in your house (get your omega-3 fatty acids and vitamin D!), but perhaps you typically think of fish filets or fish steaks.
Sometimes cooked and flaked fish can be incorporated into a brand new dish, such as these Salmon Fish Cakes with Horseradish Cream from Clodagh’s Suppers, by Clodagh McKenna.
Note: We received this cookbook from the publisher- but all opinions are our own. This post may include affiliate links. Please see our complete disclosure here.
These are easy to make and can even be made ahead. You will see below that Clodagh even suggests freezing them for future use. Imagine having these ready to cook from the freezer?. (The horseradish sauce should be made right before serving).
The only change we made to the recipe was to specify scallion greens as opposed to using the whole scallions and also substituting lactose-free sour cream for creme fraiche.
For another easy salmon dish, be sure to check out our Miso-Glazed Salmon.
For another dish from Clodagh, click over to see her Sparkling Rhubarb Cocktail.
Low FODMAP Salmon Fish Cakes with Horseradish Cream are a great dish for a weeknight or for entertaining.
Recipe reprinted with permission. Clodagh’s Suppers: Suppers to Celebrate the Seasons, by Clodagh McKenna. Published by Kyle Books, 2019. Photography by Dora Kazmierak.
From Clodagh: I make these fish cakes when I am having a relaxed supper at home. They are so simple to cook—just combine all the ingredients together and shape into patties. You can make them a day ahead, and they also freeze very well. Fresh horseradish cream is a delicious peppery combo with the salmon…
Low FODMAP Salmon Fish Cakes with Horseradish Cream
Cooked salmon become a whole new dish. Similar to crab cakes, these salmon cakes are versatile and easy to make.
Ingredients:
For the salmon fish cakes:
- 14- ounces (400 g) Russet potatoes, boiled and mashed
- 14- ounces (400 g) skinless salmon fillet, poached and flaked
- 2 scallions, green parts only, finely chopped
- 2 teaspoons capers
- 1 tablespoon finely chopped dill
- Grated zest and juice of ½ lemon
- 3 tablespoons butter
- Sea salt and freshly ground black pepper
For the fresh horseradish cream:
- ½ cup (120 g) lactose-free sour cream
- 1 tablespoon prepared horseradish
- Grated zest and juice of ½ lemon
- 2 teaspoons finely chopped flat-leaf parsley
- 1 lemon, cut into wedges, plus a bunch of watercress (optional), to serve
Preparation:
-
Preheat the oven to 350°F/180°C.
-
Place all the ingredients for the fish cakes except the butter in a large bowl and season with salt and pepper. Mix until all the ingredients are well-combined. Divide the fish cake mixture into four balls and shape each into a patty.
-
Place a frying pan over medium heat and add the butter. Once the butter has melted, add the fish cakes and brown on both sides. Transfer the fish cakes to a baking sheet and bake for 10 minutes.
-
While the fish cakes are baking, mix all the ingredients for the horseradish cream together in a small bowl and season with salt and pepper.
-
To serve, place each fish cake on a warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.
Notes:
Tips
- Note that traditional sour cream is low FODMAP in 2 tablespoon portions, so you could use it and plan serving sizes accordingly.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Making these now. Sounds great. As I started to brown them they started to fall apart. Very hard to turn without them crumbling. Any thoughts?
I have found so many wonderful recipes on your sight. I’ve stopped loosing weight and feel so much better. Thank you.
Hi Judith, perhaps you have noticed that this recipe did not come out of our Test Kitchen, but rather was from a book that we featured. My bet would be on fat content of salmon, as it can vary hugely. The leaner the fish, the more difficult it would be to hold shape once in the patty. Also, did you use a starchy baking potato? That would make a difference as well as a non-starchy potato would not work. So glad that we have made a difference for you (other than this experience)!
I too had crumbly patties when I went to turn them and I found these very dry.
Hmm, did you boil your potatoes? They would contain a lot of water, and should be starchy potatoes. Salmon can vary hugely in fat content. I always use Atlantic salmon with a high fat content. This always give me moist burgers.