Mini Salmon Cakes with Courgettes and Goat’s Cheese

Another brilliant recipe by Calie aka @sourires_et_papilles! This time, she used our Fish4Ever wild pacific red salmon to create those delicious mini cakes.

Ingredients for 6 mini cakes:

  • 1 tin of Fish4Ever red salmon
  • 270 g flour
  • 10 g baking powder
  • 160 ml olive oil + a splash
  • 500 ml milk
  • 3 eggs
  • 300 g courgettes
  • 180 g goat’s cheese, in small pieces
  • ½ bundle of chives
  • Juice of ½ lemon (optional)
  • Salt and pepper


  1. Cut the courgettes into small cubes and cook them with a splash of olive oil for 5 minutes over low heat.
  2. Drain them of the oil and let them cool off.
  3. Preheat the oven to 180°C.
  4. In a bowl, combine the flour, baking powder, eggs, olive oil and milk. Add the goat’s cheese and fold in gently.
  5. Chop the chives finely and add to the batter along with the courgettes.
  6.  Combine everything gently and season with salt and pepper.
  7. Drain the salmon and tear into little pieces.
  8. Grease your mini cake tins. You can also use a pan for a regular size cake.
  9. Either add the salmon directly to the batter or do it as Calie did and pour a little bit of batter into the cake tins. Add a few salmon pieces on top and cover with the rest of the batter. Top with the rest of the salmon pieces.
  10. Bake in the oven for 25 to 30 mins (time may vary depending on your oven).
  11. Take out of the oven and let the cakes cool of a bit. Serve right away or leave to cool completely.
  12. You can serve the cakes with a green salad or a white cheese sauce.
  13. Enjoy!

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