Contact Us

Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

Follow Us

Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

Get directions

Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

More information


Fool-Proof Salmon Fish Cakes

Best paired with our Chardonnay.

This super simple recipe is bound to make even the worst cooks, appear like a pro. Light on the tummy, but full of flavour, this recipe for Salmon Fish Cakes is set to impress. Pair with our Chardonnay for a delightfully light combination.


  • 450g floury potatoes, cut into chunks
  • 350g salmon (about 3 fillets)
  • 2 tsp tomato sauce
  • 1 tsp English mustard
  • zest ½ lemon, plus wedges to serve
  • 1 heaped tbsp chopped parsley
  • 1 heaped tbsp chopped dill
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 100g dried breadcrumb
  • 4 tbsp sunflower oil
  • salad, to serve


Step 1: Heat the grill.

Step 2: Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.

Step 3: Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

Step 4: Mix the potato, 2 tsp tomato sauce, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

Step 5: Shape into 4 large fish cakes.

Step 6: Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.

Step 7: Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.

Step 8: Serve with salad and lemon wedges.

Tip – If you prefer mayonnaise this can be substituted for the tomato sauce.


Recipe via – BBC Good Food