Salmon Fishcakes with Chive Yoghurt

Ingredients

• 400g fresh salmon fillets, skin removed
• 1 egg, lightly beaten
• 450g floury potatoes, peeled and chopped
• 80g gluten-free breadcrumbs
• 1 tbsp Dijon mustard
• Zest of 1 lemon
• 20g chives, chopped
• ½ cucumber, thinly sliced
• 10g spring onion green tops, sliced
• 1 tbsp garlic-infused oil
• 150g lactose-free natural yoghurt
• 2 tbsp olive oil
• 100g mixed salad leaves
• 1 tbsp lemon juice

Method

1. Boil the potatoes in well-salted water until tender when pierced with a knife, 12–15 minutes. Drain thoroughly and mash roughly while still hot — you want a slightly chunky mash for texture, not a smooth purée.
2. Meanwhile, poach the salmon in barely-simmering water (or gently steam) for 6–8 minutes until opaque and flaky. Drain, then flake with a fork, checking carefully for any stray bones.
3. Combine the flaked salmon with the warm mash, beaten egg, Dijon, lemon zest and most of the chopped chives, holding back a small handful of chives for the yoghurt. Season generously with salt and pepper, then divide and shape into 8 even fishcakes, pressing the gluten-free breadcrumbs onto the outside to give a crisp coating.
4. Heat the olive oil in a large frying pan over medium heat. Shallow-fry the fishcakes in batches for 3–4 minutes each side until deeply golden and crisp, the coating audibly sizzling and the cakes firm to a gentle press.
5. While the fishcakes cook, stir the lactose-free yoghurt with the sliced spring onion tops, the reserved chives and a teaspoon of lemon juice. Season to taste — it should be creamy, tangy and properly herby.
6. Just before serving, toss the cucumber and salad leaves with the remaining lemon juice and the garlic-infused oil so the leaves are lightly slicked and glossy, not soggy.
7. Plate two fishcakes per person with a generous dollop of chive yoghurt and a pile of dressed salad alongside — crisp outside, soft and flaky within, with a fresh herby lift from the yoghurt.