Go Back

Healthy Salmon Fish Cakes

Low FODMAP fish recipe for those with sensitive stomachs
Author: Cecilie Hauge Ågotnes


  • 400 g salmon fillet
  • 1 egg
  • 60 ml lactose-free cream
  • 1/2 tsp ground ginger optional
  • 1 1/2 tbsp balsamic vinegar or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper or chilli powder and/or cayenne pepper, to season
  • 3-4 spring onions green part only
  • 2 tbsp butter or oil for frying
  • 10-12 boiled potatoes
  • lactose-free soured cream or natural yoghurt
  • dill and lemon wedge to serve


  • Put the salmon, egg, cream, ginger, balsamic vinegar or lemon and salt and pepper into a blender and process until finely chopped.
  • Chop the spring onions and add, mixing well.
  • Cook a small portion of the mixture and taste to see if you need to add a little more salt and/or pepper.
  • Heat the butter or oil in a frying pan over a medium heat and drop in tablespoonfuls of the mixture. Fry on each side for 2–3 minutes. Do not over-cook as they will become dry.
  • Serve with 2–3 potatoes per person, soured cream or natural yoghurt, dill and lemon.


For an extra kick, add a little grated horseradish to the fish cake mixture.
To make this meal extra healthy, add a mixed salad on the side.