• 700g sebago potatoes, peeled, chopped • 2 x 250g skinless salmon fillets • 2 cups (500ml) milk • ½ cup flat-leaf parsley leaves, finely chopped • 1 tablespoon dill, finely chopped • 1 tablespoon Dijon mustard, plus extra to serve • 1 egg, lightly beaten • 1 teaspoon finely grated lemon rind • sea salt and cracked black pepper • 2 cups (140g) panko breadcrumbs • vegetable oil, for shallow frying • watercress and lemon wedges, to serve
STEP 1 Place potato in a saucepan, cover with cold salted water and place over medium heat. Bring to the boil and cook for 8–10 minutes or until tender. Drain well, place in a bowl and crush roughly with a fork. STEP 2 Place salmon and milk in a saucepan over medium heat. Bring to just below the boil and cook for 7–8 minutes or until just cooked. Flake the salmon, discarding the milk. STEP 3 Add salmon, parsley, dill, mustard, egg, lemon rind, salt, pepper and ½ cup of breadcrumbs to potato. Gently mix. Divide into 8 pieces and shape into rounds. Place remaining breadcrumbs on a shallow tray. Press the fishcakes into the crumbs to coat both sides. STEP 4 Heat 1cm of oil in frying pan over medium heat. Add fishcakes and cook for 3–4 minutes each side or until golden. Sprinkle with salt and pepper and serve with watercress, lemon and extra mustard. Serves 4.
TIPS AND TRICKS
“These crispy salmon fishcakes are ideal for entertaining”
You can substitute the salmon for firm white fish, if desired.