- 350g (12oz) potatoes
- 50g (2oz) butter
- 2 spring onions, finely chopped
- 175g (6oz) salmon fillet, chopped
- 1 egg, beaten
- for the salsa
- ¼ cucumber
- 2 shallots, sliced
- 2tbsp capers
- 1tsp fresh dill, chopped
Cook the potatoes for 15 minutes until tender, then drain and mash with 25g (1oz) of the butter, spring onions and plenty of seasoning. Stir in the fresh salmon and a beaten egg.
Melt the rest of the butter in a large frying pan, then drop six rough spoonfuls of the salmon mixture into the pan and cook gently for 5 minutes on each side until the fish cakes are firm.
Meanwhile, make the salsa. Mix the cucumber with the shallots, capers and fresh dill. Season with salt and add a little olive oil to moisten. Spoon on to plates and serve with the fish cakes, a spoonful of mayonnaise and a side salad.