Salmon & Dill Fishcakes
Salmon & Dill Fishcakes


  • Where to buy

  • Ingredients, allergens and storage

    Salmon (Fish) (21%), Breadcrumbs (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Thiamine, Niacin], Olive Oil, Yeast, Salt, Kibbled Rye, Oats, Linseed, Blonde Quinoa, Red Quinoa, Amaranth Seed, Rapeseed Oil), Batter (Water, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Thiamine, Niacin], Wheat Starch, Salt, Colour: E160c), Water, Pollock (Fish) (9%), Cheese Sauce (Water, Double Cream (Milk), Mature Cheddar Cheese (Milk), Cornflour, Wheat Flour (Wheat Flour, Calcium Carbonate, Thiamine, Niacin), Garlic Purée, White White Pepper), Potato Flake, Horseradish, Potato Strips, Dill, Lemon Zest, Salt.

    Allergy Information
    May contain Molluscs and Crustaceans

    Keep in the freezer and polish off by the best before date. Once defrosted, please don't refreeze.
  • Nutritional info

    T Per 2 oven-cooked fishcakes
    Energy (kJ) 1091
    Energy (kcal) 261
    Fat (g) 10.8
    of which saturates (g) 2.2
    Carbohydrate (g) 27.7
    of which sugars (g) 1.1
    Fibre (g) 3.6
    Protein (g) 11.2
    Salt (g) 1.08

From ocean to oven...

Salmon & Dill Fishcake - We have carefully combined succulent salmon with the tastiest ingredients to bring you these crispy morsels of seafood pleasure.

We responsibly source all our fish and seafood from the best locations around the world then bring them back to Whitby to make delicious tea time treats.

How to cook:

Preheat oven to 220°C / 200°C fan / gas mark 7. Remove all packaging and place our fishcakes on a preheated baking tray in the centre of the oven. Bake for 26 mins, turning halfway through cooking, until crisp and golden. Tuck in.