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Summer Mashed Potato Salmon Cakes

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Cuisine: American
Prep Method: Fried


AppetizerBreakfast/BrunchSide DishMain Dish

Prep Time

30 Mins

Cook Time

30 Mins


Serves 8


A light and fluffy herbed mashed potato salmon cake with a zesty tartar sauce served with a spicy shrimp remoulade.


  • 3 cups (630 g) Cooked Mashed Potatoes
  • 2 tbsp (4 g) Dill (chopped)
  • 2 tbsp (7 g) Parsley (chopped)
  • 2 tbsp (14 g) Capers (chopped)
  • 1 ½ cup (262 g) Salmon (small cubes)
  • ½ cup (68g) Smoked Salmon (small pieces)
  • 2 cups (178 g) Panko Breadcrumbs
  • As needed Vegetable Oil

Tartar Sauce

  • 1 cup (236 ml) Mayonnaise
  • 2 tbsp (30 g) Cornichons/Pickles (chopped)
  • 2 tbsp (14 g) Capers (chopped)
  • 1 tbsp (2 g) Dill (chopped)
  • 2 tbsp (29 ml) Lemon Juice
  • 1 tsp (2 g) Lemon Zest
  • 1 tbsp (14 ml) Worcestershire Sauce
  • 1 tbsp (14 g) Dijon Mustard
  • ½ tsp (3 g) Salt
  • ½ tsp (2 g) Ground Black Pepper

Shrimp Remoulade

  • 1 cup (100 g) Cooked Baby Shrimp
  • 1 cup (236 ml) Mayonnaise
  • 1 tbsp (14 g) Dijon Mustard
  • 1 tbsp (6 g) Smoked Paprika
  • 1 tbsp (6 g) Creole/Cajun Seasoning
  • 1 tbsp (15 g) Horseradish
  • 1 tbsp (15 g) Cornichons/Pickles (chopped)
  • 1 tbsp (14 ml) Cornichons/Pickles Juice
  • 1 tbsp (14 ml) Hot Sauce (Tabasco)
  • 1 tbsp (8 g) Garlic (chopped)
  • ½ tsp (3 g) Salt
  • ½ tsp (2 g) Ground Black Pepper


  1. Gather all ingredients and equipment needed.
  2. To make tartar sauce, in a bowl, place ingredients – mayonnaise, cornichons/pickles, capers, lemon juice, lemon zest, Worcestershire sauce, Dijon mustard, salt, black pepper and mix until fully mixed. set aside in refrigerator.
  3. To make shrimp remoulade, in a bowl, place ingredients – mayonnaise, coarse grain mustard, smoked paprika, creole/Cajun seasoning, horseradish, cornichons/pickles, cornichons/pickles juice, hot sauce, garlic, salt, black pepper and mix until fully mixed then add in cooked baby shrimp and mix until fully coated. Set aside in refrigerator.
  4. To make salmon cakes, in a large bowl, add cooked mashed potatoes, dill, parsley, capers, salmon, and smoked salmon and mix until fully combined. Using your hands, scoop out 3-ounce portions and roll into ball and slightly flatten to make small cake shape and set aside on baking sheet. Repeat until finished with mashed potato mixture.
  5. Place panko breadcrumbs in a bowl, then lay mashed potato in panko breadcrumbs and slightly press down for breadcrumbs to adhere, flip to the uncoated side, and do the same then set aside on baking sheet. Repeat until all cakes are fully coated.
  6. In a frying pan, add enough oil for frying, and place on medium high heat.
  7. Then carefully lay down mashed potato salmon cakes into frying pan and fry for 3 minutes per side until golden brown.
  8. To plate, place two mashed potato salmon cakes, then lay tartar sauce and shrimp remoulade.
  9. Serve at once.


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Nutrition Facts Per Serving









Vitamin C












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