Smoked salmon fishcakes

Take 3

Joseph Johnson

Smoked salmon fishcakes add extra zing to a summery salad.

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Food

Cocktail of the month: Liquid Blush Scallop-stuffed organic chicken Smoked salmon fishcakes Breakfast potato hash Smoked salmon roulette Old-fashioned Dutch apple pie Burmese chicken salad Mango set in pink Champagne jelly Candied orange & berry compote Layered frozen parfait

A simple recipe to make salmon go further.

INGREDIENTS (serves 4)

500g agria potatoes

500g smoked salmon fillet, skinned and boned

2 tsp chives, chopped

2 spring onions, sliced finely

2 Tbsp tomato sauce

1 Tbsp wholegrain mustard

seasoning to taste

METHOD

Boil potatoes until cooked, drain and dry them in a warm oven for five minutes. Mash, cool and then combine all ingredients. Mould into four 250g cakes and pan-fry until golden, then finish in 180°C oven for 15 minutes.

TO SERVE

Add your favourite salad, tartare sauce and lemon wedges.