- First, you’ll need to make the dill mayonnaise so it’s ready when your fish cakes are cooked. Add the mayonnaise to a mixing dish, then stir in the finely chopped dill and shallot, followed by the salt and pepper. Then add the lemon juice and stir thoroughly again. Once mixed, set aside.
- Add a little of the water to the frying pan, then put your salmon into it and pour over the rest. You’ll want to cover with the lid and simmer for 3–4 minutes until steaming. Once that’s done, turn the heat off and let the hot water poach the fish right through for 10 minutes. Be careful not to poach it for too long. Once poached, set onto a plate.
- Break the salmon up into small chunks. Put your cold mashed potatoes into a bowl and mix in the chopped prawns, parsley, chives, garden peas, followed by the salmon and seasoning. Work the ingredients by hand until they are evenly distributed through the mixture, but don’t overdo it.
- Beat your egg into a shallow bowl, then sprinkle a little flour over a dinner plate or chopping board. Dip your hands in the flour and divide the mixture into four rounded cakes.
- Spread the breadcrumbs or matzo meal on a baking sheet with the semolina and mix together. I love using matzo meal here because it gives them a crunchier texture.
- Dip each cake into the beaten egg until it is coated, then dab them into the crumb mixture until they’re lightly covered. (Don’t use too much!)
- Once all four are coated, put them on a plate and pop them in the fridge for about 20 minutes. You can prepare them the day before if you like, but I find they cook better when they’re only lightly chilled.
- Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You’ll know when they’re ready because they will smell gorgeous and they will be a lovely golden brown.
- Serve with the dill mayonnaise, a handful of rocket salad and some chips or sweet potato wedges.
Naked Wine recommendation:
Chardonnay or cava