1. Mix together the fish, oatcake crumbs, beaten egg and herbs in a bowl. Shape into patties with your hands and roll in flour

  2. Heat the oil and butter in a frying pan and fry the fishcakes until golden-brown on both sides (about 3 minutes on each side)

  3. For the tomato salsa, mix together all the ingredients, with the exception of the chives, in a bowl

  4. Serve the fishcakes with a salad, creme fresh and salsa in a small dish on the side

Serves: 2
Preparation time: 35 mins
Cooking time: 10 mins
Difficulty level: Easy
Recipe by


  • For the fishcakes:

  • 1 tin of salmon, skinned, boned and flaked

  • 4 Nairn's rough oatcakes (broken into crumbs)

  • 1 free-range egg, beaten

  • 1 tbsp of coriander and parsley mixed together

  • 3 tbsp plain flour

  • 1 tbsp olive oil

  • 25g/1oz butter

  • For the salsa:

  • 1 ripe tomato, chopped

  • Handful of fresh basil leaves (torn not chopped)

  • Juice of a lime

  • Pinch of salt

  • Ground black pepper

  • 1 tbsp chopped fresh chives (to serve)