- 450 g / 1 lb cooked salmon fillet
- 450 g / 1 lb cooked potatoes, mashed
- 25 g / 1 oz / 2 tbsp wholegrain mustard
- 15 ml / 1 tbsp each chopped fresh dill and chopped fresh parsley
- grated rind and juice of ½ lemon
- 15 g / ½ oz / 1 tbsp plain (all-purpose flour)
- 1 egg, lightly beaten
- 150 g / 5 oz / 1¼ cups dried breadcrumbs
- 60 ml / 4 tbsp sunflower oil
- salt and ground black pepper
- rocket (arugula) leaves, chives, and lemon wedges to garnish
Almost any fresh white or hot-smoked fish is suitable; smoked cod and haddock are particularly good.
- Flake the cooked salmon, discarding any skin and bones. Put it in a bowl with the mashed potato, melted butter, and wholegrain mustard, and mix well. Stir in the dill and parsley and lemon rind and juice. Season to taste with salt and pepper.
- Divide the mixture into eight portions and shape each into a ball, then flatten into a thick disc. Dip the fish cakes first in flour, then in egg, and finely in breadcrumbs to coat evenly.
- Heat the oil in a frying pan until it is very hot. Cook the fish cakes, in batches, until golden brown and crisp all over. As each batch is ready, drain on kitchen paper and keep hot. Garnish with rocket leaves and chives, and serve with lemon wedges.