Mamta's Kitchen

Salmon Kebab 2 (Fish Cake)

Salmon Kabab 2

Mamta Gupta

A delicately flavoured kebab. Makes 6-8.

This recipe is modified from a recipe published in the Sunday Telegraph magazine a while back. I have lost the original page, but it was probably by Diana Henry.


  • 500 gm. fresh salmon fillets, skin removed

  • 1 onion peeled and finely chopped

  • 2 green chillies, finely chopped

  • 2 cloves garlic, peeled and crushed or grated

  • 1/2 inch piece of ginger, peeled and grated

  • 1 tbsp. butter

  • 2 tbsp. finely chopped chives or spring onion greens

  • 2 tbsp. mayonnaise

  • 2 tbsp. sour cream

  • 1 tbsp. oil


  1. Chop the fish very, very finely, using a sharp knife. Do not mince.

  2. Heat the butter in a pan and fry onion, garlic, ginger and green chillies on a low heat, until soft but not browned. Turn heat off.

  3. Place all ingredients in a bowl, along with fried onion mix. Mix well.

  4. Transfer to an airtight container and leave in the fridge for an hour or two.

  5. Divide in 6-8 portions and shape into round kebabs.

  6. Place on a plate, cover with a cling film and return to the fridge for an hour or until nearly time to serve.

  7. Heat a grill. Place kebabs on a tray lined with foil and grill them for 4-5 minutes. Keep a close watch. If they begin to turn brown, move the tray further away from the grill. They must cook through. If you do not have a grill, shallow fry on high heat for a minute or two and then on medium, until cook. Do not turn too often, they are quite fragile.

  8. Serve with Dill Sauce 1 or Dill Sauce 2 or Dill Sauce 3.

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