Ingredients

• 400g/14oz cold mashed potato
• 500g/1lb 2oz poached salmon
• 100g/3½oz hot smoked salmon
• 1 lemon
• zest only
• small bunch dill
• salt and freshly ground black pepper
• plain flour
• 2 free-range eggs
• 100g/3½oz panko breadcrumbs
• 1 free-range egg yolk
• pinch salt
• 1 tsp Dijon mustard
• 250ml/9fl oz neutral-tasting oil
• such as sunflower or groundnut
• 4 tbsp cornichons
• drained
• finely chopped
• 3 tbsp capers
• drained
• finely chopped
• few snips chives
• small bunch dill
• finely chopped
• 1 lemon
• juice only
• 2 tbsp olive oil
• large knob of butter
• salmon caviar
• to serve (optional)

Directions

• For the fish cakes
• put the mashed potato in a bowl and break up with a fork. Flake in the salmon
• then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this
• then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible
• just to firm up before you coat them.
• To coat
• divide the plain flour
• one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate
• in that order
• shaking off excess as you go. This does get messy
• so do it in two batches. If you have time
• chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes
• preferably longer.
• To fry
• heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot.
• To make the tartare sauce
• put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly
• then very gradually start adding the oil. When you have an emulsion
• you can start adding the oil in a steady
• slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients.
• Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side.