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The Recipes

Salmon Fish Cakes with Cheesy Centre


For the Fishcakes;

  • 300g Salmon, cooked and flaked (leftovers?)
  • 4 Large Potatoes, peeled and chopped Cook (Total) 40 Mins
  • Zest of a Lemon
  • Handful of Flat Leaf Parsley, coarsely chopped

For the Cheesy Centre;

  • 20g Butter
  • 1 tsp Plain Flour
  • 80ml Milk
  • 50g Pilgrims Choice, Lighter Mature/Extra Mature, grated

For the Crumb;

  • 120g Panko Breadcrumbs
  • 2 Medium Free Range Eggs, beaten
  • 100g Plain Flour
  • Vegetable Oil for Shallow Frying


  1. In a Saucepan melt the butter over a medium heat, stir in the flour and cook out for a few minutes. Gradually add the milk stirring continuously until thickened and add the grated cheese.
  2. Pour the sauce into a ice cube tray and pop in the freezer.
  3. Boil the potatoes in a pan of salted water for 20 minutes until tender. Drain and allow the excess moisture to steam off for a couple of minutes.
  4. In a bowl, mash the potatoes and stir in the salmon, lemon zest, parsley and season generously. Divide the mix into 8 equal portions and form around a cube of the frozen cheese sauce, pop into the fridge to firm up for 10-15 mins.
  5. Dip the chilled fish cakes into the flour, then the egg and finally into the breadcrumbs. Repeat for the rest.
  6. In a heavy bottomed frying pan heat 2cm of oil over a medium heat. Working in batches fry the fishcakes for 3-4 minutes each side until crispy and golden. Serve with a green salad.