Ingredients Weight Measure
Salmon fillet, skin on 5 oz.
Cod fillet, skin on 5 oz.
Boiling water as needed
Salt and fresh pepper to taste
White wine vinegar 1 dash
Floury potatoes, cooked and mashed with skin 4 ea.
Red onions, medium, finely diced 2 ea.
Red bell pepper, seeded and chopped 1 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Parsley, chopped 2 handfuls
Coriander, chopped 2 handfuls
Lemons 2 ea.
Flour, for dusting as needed
Butter 3-1/2 oz.
Oil 7 oz.
Look up recipe for Salsa Verde


  1. Put the salmon and cod in a large, deep container, and then mix plenty of boiling water in a jug with a little salt and dash of white wine vinegar. Pour over the fish to cover. Put the lid on.
  2. After 20 minutes, take the cod out of the water. Then after a further 10 minutes, remove the salmon. Place in a pan and warm through for a couple of minutes. Then flake the flesh into a large bowl and mix in the mashed potatoes, onions, peppers, TABASCO® Sauce, herbs, lemon juice and zest, salt and freshly ground pepper. Try to keep the chunky texture.
  3. Next spread the dusting flour on a plate. Shape the mixture into 12 fishcakes and dip in the flour. Heat some butter and oil in a pan and fry them on both sides for about 6-8 minutes until golden.
  4. Serve with salsa verde.

Yield: 12 servings