Salmon Fishcakes with Greens

Ingredients

• 400g salmon fillets, skin removed
• 500g potatoes, peeled and chopped
• 3 spring onions, thinly sliced
• 1 lemon, zest and wedges to serve
• 10g fresh dill, chopped (optional)
• 3 tbsp mayonnaise
• 1 tsp wholegrain mustard
• 3 tbsp plain flour
• 1 egg, beaten
• 100g breadcrumbs
• 2 tbsp olive oil for frying
• Sea salt and black pepper, to taste
• 150g mixed salad leaves
• 150g frozen peas, defrosted

Method

1. Boil the potatoes in well-salted water until tender to the tip of a knife, about 12–15 minutes. Drain thoroughly and mash roughly — leave a little texture so the fishcakes hold together rather than turning gluey.
2. Poach the salmon in a pan of barely simmering water for 6–7 minutes, until opaque and flaking easily. Drain, then flake into large pieces and fold through the mashed potato with the spring onions, lemon zest, dill, mayonnaise and mustard. Season generously with salt and black pepper.
3. Shape the mixture into 8 even fishcakes and chill for 15–20 minutes to firm up — this is what stops them collapsing in the pan. Dredge each in flour, dip in the beaten egg, then press into the breadcrumbs to coat all over.
4. Heat the olive oil in a wide frying pan over a medium heat and fry the fishcakes for 3–4 minutes each side, until deeply golden and crisp and heated through. They should feel springy and hold their shape when turned.
5. Toss the mixed leaves and defrosted peas with a little dressing — lemon and oil, or a spoonful of mayonnaise loosened with lemon juice.
6. Pile the dressed greens onto plates, set two fishcakes on top of each, and serve immediately with lemon wedges for squeezing — crisp golden exterior, moist flaky interior, fresh citrus lift.