Scottish salmon and pea fishcakes

Method Print recipe

 

1. Peel and cook the potatoes before making them into mash. Allow the mash to cool.
2. Cook the salmon and allow this to cool before flaking into the mashed potato.
3. Once the potato and salmon are cold, add the mustard, chopped capers, zest from 1 lemon, chopped parsley and dill.
4. Season with sea salt and freshly cracked black pepper.
5. Form into 10 evenly sized cakes, and dust each one with flour. Chill these until they’re required.
6. Fry them in oil and butter until they’re cooked and browned. Serve them up with poached eggs, rocket, pea shoots and a drizzle of cold pressed rapeseed oil.
7. Finish off with some fresh lemon wedges.

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