My taste of home: Barry Humphries’ salmon, caper & pink peppercorn fishcakes


For my television series Rick Stein’s Cornwall, I asked Barry to come to Cornwall. He insisted on bringing his own fishcakes for me to taste and I was looking forward to telling him to stick to the day job. Actually, though, they were astonishingly good, with the special ingredient of pink peppercorns.


300g new potatoes

500g salmon fillet, skinned

olive or sunflower oil

1 hard-boiled egg, chopped

1 egg, beaten

1 tbsp coarsely chopped parsley

2 tbsp capers (small or roughly chopped)

2 tsp finely chopped gherkins

2 tsp pink peppercorns, crushed

about 50g fresh white or wholemeal breadcrumbs

salt and black pepper

  • Cook the new potatoes in their skins in salted water until tender. Crush them with a large fork and put them in a bowl.
  • Preheat the oven to 180C/160C fan/gas 4. Brush the salmon with a little oil and season with salt and pepper. Cook in the oven for 3-4 minutes per 1cm of thickness – on average about 10-12 minutes.
  •  Roughly flake the salmon and add it to the bowl with the potatoes, chopped hard-boiled egg, beaten egg, parsley, capers, gherkins, crushed peppercorns and ½-1 teaspoon of salt, then mix to combine.
  • Shape the mixture into 12 round patties, then flatten them slightly and coat with breadcrumbs. Heat about 1cm of oil in a pan and fry the fishcakes until golden.
  • Serve with tartare sauce and a green salad.  





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