Scottish Salmon and Leek Fishcake with Mustard Dill Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried fishcakes made from fresh Scottish salmon and creamy leeks, served with a tangy mustard dill sauce perfect for a light British seafood dish. This british-inspired seafood ready in about 45 minutes pairs fresh salmon fillet, peeled and diced potatoes, medium, sliced thin leek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 25 min Cook: 20 min Serves 6 British cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 1 lb peeled and diced potatoes in salted water for 15 minutes until tender. Drain and mash until smooth, then set aside to cool.
  2. Step 2: Meanwhile, sauté 1 medium sliced leek in 2 tbsp butter over medium heat for 5-6 minutes until softened and fragrant. Set aside.
  3. Step 3: Poach 1 lb fresh salmon fillet in simmering water for 8 minutes until cooked through. Flake the salmon, removing any skin and bones.
  4. Step 4: In a large mixing bowl, combine the flaked salmon, mashed potatoes, sautéed leeks, 1 tsp salt, and 1/2 tsp black pepper. Mix gently to combine.
  5. Step 5: Form the mixture into 6 evenly sized fishcakes and chill for 15 minutes to firm up.
  6. Step 6: Mix 3 tbsp mayonnaise, 2 tsp Dijon mustard, 2 tbsp chopped fresh dill, and 1 tsp lemon juice in a small bowl to make the sauce.
  7. Step 7: Heat 3 tbsp olive oil in a non-stick skillet over medium heat. Fry the fishcakes for 4 minutes on each side until golden brown and heated through.
  8. Step 8: Serve fishcakes hot with a generous dollop of the mustard dill sauce.

Frequently asked questions

How long does Scottish Salmon and Leek Fishcake with Mustard Dill Sauce take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Scottish Salmon and Leek Fishcake with Mustard Dill Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh salmon fillet from drying out.

Can I substitute ingredients in Scottish Salmon and Leek Fishcake with Mustard Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Scottish Salmon and Leek Fishcake with Mustard Dill Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Scottish Salmon and Leek Fishcake with Mustard Dill Sauce?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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