Hot-smoked salmon cakes with dill mustard dressing

Serves 4 Starters and mains

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Method

Place the potatoes and half the sliced onion in a large saucepan and cover with cold water. Season with salt and pepper and bring to boil then reduce the heat and simmer for 15-20 minutes until the potatoes are cooked.

Meanwhile, mix the mustard, sugar, vinegar and dill together in a small bowl and set side. Drain the potatoes, ensuring as much moisture as possible is drained off. Return to the saucepan and mash, then add the flour and mix thoroughly.

Flake the salmon and add this, along with the remaining sliced onion and the parsley, to the pan and mix it all together. Taste for seasoning and adjust if necessary.

Once the mixture is cool enough to handle, divide it into eight equal portions. Roll these into balls, then flatten them into barrel shapes and dust generously with more flour. Heat 5mm oil in a frying pan. Place as many fishcakes as will fit comfortably into the pan and fry, gently flipping them from time to time until both sides are golden and the cakes are heated through. It may be easier to colour them in the pan, then place them on a lined baking tray and warm them through in the oven at 120˚C/250˚F/Gas ½ for 5-8 minutes, depending on their size.

Place the fishcakes on warmed plates and garnish with the rocket or watercress, then drizzle with the dill mustard dressing and serve with lemon wedges. You can eat them on their own or with steamed greens and salad.