Ingredients 300g fresh salmon fillets, boneless. 600g potatoes, boiled and mashed with a little butter. 200g smoked salmon, chopped. 1 spring onion, finely chopped.½ Spanish onion, finely chopped. Juice of ½ lemon. 2 tsp chopped dill. Flour, for coating. 2 eggs, beaten. 3 thick slices of bread made into breadcrumbs. Oil for frying Salad leaves, spring onions, red pepper & cucumber to garnish Sweet chilli sauce, to serve.

Method

1. Remove the skin from the fresh salmon fillets and place in a shallow pan with the dill. Just cover with white wine or water. Bring to a very gentle simmer, cover and poach for 2-3 minutes. Flake the flesh into a bowl with the potato and allow to cool.
2. Mix the smoked salmon, spring onions and Spanish onion into the cooled mixture along with the lemon juice and salt and pepper to taste.
3. Shape the mixture into small flat patties and dust with flour. Dip into the egg, followed by breadcrumbs. Cover and refrigerate for at least 1 hour to firm.
4. When ready to serve, heat the oil in frying pan and shallow-fry the fishcakes until golden. Turn them over to cook both sides.
5. Serve with a salad garnish and the sweet chilli dipping sauce.