Salmon and parsley fishcakes with lemon dip and chips

Instructions

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1 To make the fishcakes, steam the 400g potatoes for 15–20 min until soft. Add the salmon fillet to the water below the steamer for the last 5 min of cooking, so that it’s just cooked through. Transfer the potatoes to a mixing bowl, mash and set aside to cool slightly. Remove the fish and flake on top of the mash, adding the smoked salmon to the bowl. Then mix in the lemon zest and juice, herbs, spring onions and some freshly ground black pepper. Shape the mixture into 8 equal-size fishcakes.

2 Line a large baking tray with non-stick baking paper. Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Dust each fishcake all over with the flour, dip into the beaten egg, then finally coat in the breadcrumbs. Put the fishcakes on the prepared baking tray, then chill, covered, for 30 min or up to 48 hr (if chilling for longer they’ll be firmer, but you’ll need to add extra cooking time to ensure they’re piping hot throughout).

3 To make the chips, heat the oven to 200°C/fan 180°C/gas 6. Spread the cut potatoes on 1 large or 2 smaller baking trays. Season with the paprika, drizzle with the oil, toss well to coat, then bake, turning now and then, for 30 min or until crisp and golden and fluffy in the middle.

4 Meanwhile, mix the dip ingredients with black pepper and garnish with the dill.

5 Heat a large frying pan over a medium heat. Spray the fishcakes with oil all over and put in the pan. Fry the fishcakes, in 2 batches, for 4–5 min on each side until golden brown and heated through. Wipe out the pan with kitchen paper to remove any brown crumbs between batches if necessary (keep the cooked fishcakes warm in the oven).

6 Serve the fishcakes, garnished with extra parsley and dill, chips, dip and lemon wedges to squeeze over.