The team from local seafood restaurant FiSH Bristol share their quick and easy recipe for delicious salmon fishcakes with a creamy sorrel sauce.

FiSH Bristol is a restaurant and takeaway with a strong focus on fish and shellfish caught in the British Isles. Based on a glass-fronted barge in the city centre, the restaurant has great waterside views and offers a fresh & seasonal menu, alongside well-paired wines and beers.

Fish Bristol salmon fishcake

Salmon fishcakes 


500g salmon
500g plain mashed potato
2 tablespoons tomato ketchup
2 tablespoons anchovy essence
2 tablespoon English mustard
Juice of ½ lemon
Salt & pepper to taste
1 litre fish stock
150g bread crumbs
150g flour
2 eggs


  1. Bring the fish stock to a simmer, reduce heat and poach salmon for 5-6 minutes, remove from the stock and leave to cool before removing the skin. Strain the fish stock and reserve for later.
  2. Mix the ketchup, mustard and anchovy essence into the potato until smooth and combined, flake the salmon and gently fold into the potato mix leaving large flakes of salmon. Season the mixture to preferred tase.
  3. Allow the mixture to cool slightly before shaping into 150g portions, then refrigerate until needed.
  4. Once chilled, panne the fish cakes by lightly coating the fishcakes in flour, then into the egg wash and finally rolling them in breadcrumbs.
  5. Deep fry at 180c for 10 minutes until golden and cooked through.

Sorrel Sauce


125g flour
125g butter
500ml fish stock
100ml white wine
150ml cream
50g sorrel, thinly sliced


  1. Gently melt the butter in a heavy based pan before mixing in the flour and gently cook out for 2 minutes.
  2. Slowly add the fish stock to your roux and whisk until smooth, add the wine and cream and allow to cook for 10 minutes on a gently heat.
  3. Add the chopped sorrel and allow to wilt down before serving.

Read some more recipes from Bristol restaurants and bars:


FiSH Bristol
FiSH Bristol

The FiSH Restaurant is a relaxed, fun and theatrical affair. Bright coloured benches line the water fronted windows, there is that usual restaurant humm of music and chatter, only interrupted by a smash of a mallet and a glance at a crab claw gone rouge.