Quick and easy dinner: salmon fish cakes with spicy dip

These salmon cakes make light work of leftover potatoes and are a delicious midweek dinner

Darina Allen's salmon fishcakes.

Serves 4

Ingredients

For the salmon fishcakes

• 400g floury potatoes, boiled and mashed
• 400g skinless salmon fillet, poached and flaked
• 2 spring onions, finely chopped
• 2 tsp capers
• 1 tbsp finely chopped dill
• Grated zest and juice of ½ lemon
• 50g butter
• Sea salt and freshly ground black pepper

For the spicy dip

• 100ml crème fraîche
• 1 tbsp peeled and grated Fresh horseradish root (jarred horseradish will do too)
• Grated zest and juice of ½ lemon
• 2 tsp finely chopped flat-leaf parsley
• 1 lemon, cut into wedges, plus a bunch of watercress (optional), to serve

Method

Preheat the oven to 180C/gas mark 4.

Place all the ingredients for the fishcakes except the butter in a large bowl and season with salt and pepper. Mix until all the ingredients are well combined.

Divide the fishcake mixture into four balls and shape each into a patty.

Place a frying pan over a medium heat and add the butter. Once the butter has melted, add the fishcakes and brown on both sides. Transfer the fishcakes to a baking tray and bake for 10 minutes.

While the fishcakes are baking, mix all the ingredients for the horseradish cream together in a small bowl, and season with salt and pepper.

To serve, place each fishcake on a warmed plate with a spoonful of the horseradish cream and a wedge of lemon, plus a handful of watercress, if you wish.

• From Clodagh’s Suppers by Clodagh McKenna. Published by Kyle Books.