Salmon fish cakes and spicy dip
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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
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 180°C.
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.
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