SMOKED SALMON FISHCAKES

INGREDIENTS

4 lightly smoked fresh salmon fillets

350g Maris Piper potatoes, cubed

zest 1 lemon

1 tbsp finely chopped parsley

1 tbsp chopped chives

1 tbsp capers, rinsed and chopped

1 egg, beaten

75g fresh white breadcrumbs

rapeseed oil for shallow frying

To serve:

cornichons

fresh watercress

lime wedges

8 tbsp mayonnaise

METHOD

1. Preheat the oven to 200°C/180°C fan/Gas 6. Place the fish skin side down on a roasting tin and roast for 15-20 minutes until cooked through. Allow to cool, remove the skin and roughly flake. Set to one side.

2. Cook the potatoes until tender, drain well, allow to cool a little and mash. Stir in the lemon zest, herbs and capers and season very well. Gently stir the salmon flakes through the potato, divide into 16 balls and shape into cakes.

3. Dip the fishcakes in egg and then breadcrumbs and chill until needed. When you’re ready to serve, heat 2cm of oil in a large frying pan and fry the fishcakes in batches for about 3 minutes on each side until crisp and golden. Serve with cornichons, watercress leaves, lime wedges and a spoonful of mayonnaise.