Photo of Salmon fishcakes & watercress sauce by WW

Salmon fishcakes & watercress sauce

Points® value
Total Time
1 hr 10 min
20 min
40 min
Perfect if you’re entertaining and there’s a handy video demo so you can get expert tuition on how to make them.


Potatoes, Raw

400 g, peeled and cubed

Salmon, raw

400 g, skinless

Spring Onions

6 medium, sliced

Parsley, fresh

4 tablespoon(s), finely chopped


1 zest(s) of 1, finely grated

Capers, in Brine

2 tablespoon(s), drained and chopped

Egg, whole, raw

1 medium, raw, beaten

Calorie Controlled Brown Bread

50 g, made into breadcrumbs

Calorie controlled cooking spray

4 spray(s), For the Sauce:


25 g

Fat Free Natural Fromage Frais

50 g

Lemon Juice, Fresh

1 tablespoon(s)

Dijon Mustard

½ teaspoon(s), level

Salad leaves

2 portion(s), to serve


  1. Place the potatoes in a pan of water, bring to the boil and simmer for 15 minutes. Drain well and mash. Meanwhile, place the salmon on a microwavable plate, cover with clingfilm and pierce. Cook in the microwave on high for 8 minutes. Allow to cool a little before flaking.
  2. Add the salmon, spring onion, parsley, lemon zest and capers to the mash. Season well and combine. Shape into 8 fishcakes, dip in the beaten egg, then coat in the breadcrumbs. Chill for 10 minutes
  3. To make the sauce, place all of the ingredients in a blender and whizz to combine. Season to taste.
  4. Heat a nonstick pan, mist with cooking spray and add 4 of the fishcakes. Cook for 4 minutes on each side until golden. Keep warm while you cook the remaining fishcakes.
  5. Serve 2 fishcakes per person with the watercress sauce and salad.