Salmon Meatballs with Dill Cream Sauce
Soft, golden fish balls made from tinned salmon in a creamy dill sauce, with boiled potatoes and peas.
- Time45 min
- LevelMedium
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until tender, adding the peas for the last 3 minutes. Drain.
15 min - 2
Mash the salmon in a bowl, removing any large bones. Mix in the breadcrumbs, egg, onion, first measure of dill and plenty of pepper. Roll into 16 small balls.
- 3
Heat the 1 tbsp butter and the oil in a large frying pan over a medium heat. Fry the balls for 8 minutes, turning, until golden all over.
8 min - 4
Meanwhile melt the 20 g butter in a small pan. Stir in the flour for 1 minute, then whisk in the milk gradually. Simmer for 4 minutes until thick.
4 min - 5
Stir the cream and second measure of dill into the sauce and season.
- 6
Serve the fish balls with the potatoes, peas and the dill sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.