Photo of Scandi-style salmon fishcakes with dill sauce by WW

Scandi-style salmon fishcakes with dill sauce

Points® value
Total Time
1 hr 5 min
20 min
30 min


Potatoes, Raw

300 g, peeled and cut into large chunks

Cauliflower, Raw

150 g, broken into florets

Salmon, raw

2 fillet(s), medium

Dill, Fresh

1 tablespoon(s), chopped

Horseradish Sauce

1 tablespoon(s)

Calorie Controlled Brown Bread

2 slice(s)

Calorie controlled cooking spray

4 spray(s)

Green Beans

160 g

0% fat natural Greek yogurt

2 tablespoon(s)

Half Fat Crème Frâiche

2 tablespoon(s), level

Dill, Fresh

1 tablespoon(s), chopped

White Wine Vinegar

1 teaspoon(s)

Green Beans

1 portion(s), medium


  1. Put the potatoes in a large pan, cover with cold water and bring to a boil. Cook for 5 minutes, then add the cauliflower and cook for another 3-5 minutes, until the vegetables are tender. Drain well, then return to the pan over a low heat. Steam-dry the vegetables for 1-2 minutes then remove from the heat and mash.
  2. Put the salmon in a microwave-safe dish, cover with cling film and pierce a couple of times. Microwave on high for 2 minutes, then in 1-minute increments until the fish is cooked through. Flake the salmon into large chunks and then add to the mashed vegetables with the 1 tbsp dill, horseradish sauce and some freshly ground black pepper. Use a fork to mix everything together then set aside.
  3. Toast the bread until golden, then whizz to crumbs in a food processor and transfer to a shallow bowl. Shape the fishcake mixture into 4 equal balls, then roll to coat in the toasted crumbs. Arrange in a baking tray lined with baking paper and mist all over with cooking spray. Chill for 30 minutes to firm up.
  4. Preheat the oven to 220°C, fan 200°C fan, gas mark 7. Bake the fishcakes for 20 minutes until crisp, golden and piping hot.
  5. Meanwhile, make the sauce by combining the Greek yogurt, creme fraiche, 1 tbsp fresh dill and wine vinegar in a bowl and seasoning to taste. Blanch the green beans in boiling water, then drain and serve with the fishcakes and dill sauce.