Appetizer: Canada – Newfoundland and Labrador – Salt Fish Cakes

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 hrs

Total 10 hrs 50 min

Ingredients

- 1 lb (450 g) salted cod (salt fish), rinsed
- 2 lb (900 g) Yukon Gold or other waxy potatoes, scrubbed
- 3 tbsp (45 ml) unsalted butter
- 1/3 cup (80 ml) milk
- 1 small yellow onion, finely chopped (about 1/2 cup / 75 g)
- 2 green onions (scallions), thinly sliced (about 1 oz / 30 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 large egg
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1.5 g) ground white or black pepper (optional for extra warmth)
- 1/2 tsp (2.5 g) dried thyme or 1 tsp (1 g) fresh thyme leaves (optional)
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 3/4 cup (90 g) plain breadcrumbs (panko or regular)
- 2–3 tbsp (30–45 ml) vegetable oil, plus extra for shallow frying
- Lemon wedges, for serving
- Salt, only if needed after soaking (use sparingly)
For the quick mustard-dill dipping sauce:
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) prepared horseradish or 1 tsp (5 g) chopped dill pickle (optional)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) fresh dill, chopped (or 1 tsp / 1 g dried dill)

Instructions

Short Description:
Crisp pan-fried cakes made from salted cod (salt fish) mixed with mashed potatoes, onions, and parsley, served warm as a classic Newfoundland starter. The cakes are lightly seasoned and shallow-fried until golden brown.

Regional Notes:
This Newfoundland and Labrador version uses salted cod (the regional staple) that is desalted by soaking, then flaked and combined with mashed potatoes and onions—an Atlantic Canadian hallmark. Unlike some generic fish cakes, these are simply seasoned and pan-fried for a firmer, rustic texture typical of Newfoundland home kitchens.

1. Rinse the salted cod under cold running water to remove surface salt. Place the cod in a bowl and cover with cold water. Refrigerate and soak 8–24 hours, changing the water 2–3 times (soaking time depends on saltiness; longer if very salty).
2. When the cod has finished soaking, drain and rinse. Place the cod in a saucepan and cover with cold water. Bring to a gentle simmer and poach for 8–10 minutes until cooked through and flaky. Drain, let cool slightly, then remove any skin and bones and flake the fish with a fork.
3. Meanwhile, place whole potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until tender, 15–20 minutes. Drain well and return to the pot.
4. Mash the potatoes with the butter and milk until smooth but still slightly textured. Taste and add salt only if necessary (the fish will still contribute salt). Allow mashed potatoes to cool until warm, 5–10 minutes.
5. In a small skillet, heat 1 tbsp (15 ml) oil over medium heat and sauté the chopped yellow onion until translucent, about 4–5 minutes. Add scallions and cook 1 minute more. Remove from heat and let cool slightly.
6. In a large bowl combine the mashed potatoes, flaked cod, sautéed onions and scallions, parsley, egg, black pepper, and thyme (if using). Mix gently until evenly combined but avoid overworking—mixture should hold together when pressed. If too wet, add 1–2 tbsp (8–16 g) breadcrumbs to firm it up.
7. Form the mixture into golf-ball–size patties (about 12–14 cakes), then flatten to roughly 2/3-inch (1.5 cm) thick. Dust each cake lightly with flour, then press into breadcrumbs to coat both sides, shaking off excess.
8. Heat a large skillet over medium heat and add enough oil to cover the bottom (~2–3 tbsp / 30–45 ml). When hot but not smoking, add cakes in a single layer (work in batches to avoid crowding). Fry 3–4 minutes per side until deep golden brown and heated through. Adjust heat as needed so they brown without burning.
9. Transfer cooked cakes to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.
10. Make the dipping sauce: whisk together mayonnaise, Dijon mustard, horseradish or chopped pickle (if using), lemon juice, and chopped dill. Taste and adjust lemon or mustard to preference.
11. Serve the salt fish cakes warm, two per person as an appetizer, with lemon wedges and the mustard-dill dipping sauce on the side.