Salmon & dill fish cakes in 4 easy steps

• skinless salmon fillet↗800g g
• bay leaves↗2
• dill↗small bunch

  stalks and fronds separated

• milk↗500ml ml
• Maris Piper potato↗600g g

  peeled and chopped into even sized chunks

• lemon↗zest 1

  zest 1

• mayonnaise↗4 tbsp
• Dijon mustard↗1 tsp
• caper↗4 tbsp

  rinsed and dried

• flour↗

  for dusting your hands

• egg↗1

  beaten

• breadcrumb↗100g g
• vegetable or sunflower oil4 tbsp
• lemon↗

  wedges and watercress, to serve

Step-by-step instructions

1. 1

   Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.

2. 2

   Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn’t catch at the bottom of the pan, for 2-3 mins – it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.

3. 3

   Mixing and shaping fish cakes: Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.

4. 4

   Breadcrumbing and frying: Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.