Salmon Fish Cakes

Preheat oven to 220ºC (390ºF).

Put a pan on medium heat and add butter, milk, a pinch of salt and half of the fresh dill. Poach the salmon in the milk for around 10 minutes, then remove the salmon from the pan. Pour the milk into a jug for later use.

Get a large pan of boiling water and boil the potatoes for around 30 minutes, or until they are fairly soft and you can cut through them easily with a knife.

Get a spoon and mash the salmon until you have small salmon flakes. Add the rest of the dill, 1/3 of the breadcrumbs, salt, pepper, spring onions, 100ml of the poaching milk, cheddar cheese and lemon juice. Mix well together.

Drain potatoes, add to them the rest of the poaching milk and mash the potatoes well. Combine salmon mix and mashed potatoes until fairly sticky and can be shaped into balls.

Shape each individual fish cake by creating a ball and flattening it slightly with either a spatula—or the palm of your hand if you don’t mind being messy! Put the fishcakes in the fridge for 15 minutes so they can harden slightly.

When the fishcakes come out of the fridge, dip in the remaining breadcrumbs until they are fully covered. Once this is done, place in the oven for around 25 minutes. At this point, the breadcrumbs should have turned a golden brown.

Serve with a wedge of lemon and a light and zesty salad.