Can of salmon or 2 fillets of salmon (200g)

4 average size maris piper potatoes

Fresh Parsley

Dill

2 tbsp

Lemon zest

100g Breadcrumbs

1 Egg beaten

2tbsp Plain flour

 

Tartare sauce

Tsp Capers chopped

1 Gherkin chopped

½ Lemon juice

3 tbsp Mayonnaise

Fresh parsley

1 tsp Dijon mustard

½ Shallot finely chopped

 

Prep time: 10 mins

Cook time: less than 30 mins

Serves: 6 fish cakes

 

1. Peel potatoes, put them in a pan to boil

2. Once water in pan starts boiling, season salmon and place in colander on top of the pan of potatoes place foil over colander and steam for 10 mins

3. Mash potatoes with butter and no more than 10ml milk (if there is too much milk added the potatoes will be too lose) add mustard, parsley,  dill and lemon zest.

4. Break salmon into the potato mix and use hand to work together

5. Add flour, breadcrumbs and egg to individual shallow bowls

 

1. Shape into patties, dip in flour, dip in egg and roll in breadcrumbs making sure they are covered on both sides and edges.

2. Add oil to pan about a cm deep, heat the oil andfry fishcakes for 3-4 minutes on each side until golden brown.

 

For tartare sauce:

 

Finely chop gherkins, capers, shallots, parsley add to mayonnaise, squeeze in lemon juice and dijon mustard, mix thoroughly season with salt and pepper,  serve with fishcakes and store in fridge

 

For crispy Fish skins:

 

Remove from salmon fillet, cut into strips, cover with sea salt, leave for 15 minutes, pat dry with kitchen towel, fry in sesame oil for 10 mins until crisp.