Luke’s Favourite Salmon Fishcakes

Boil the potato chunks in the water for around 10 mins. Tip: The potatoes are ready when you can easily slip a knife through them. Drain the potatoes and put them back in the pan. Put on the hob on medium/high heat and cook for a few mins until they are dry.

While the potato chunks cook, lightly coat the salmon with olive oil. Season with a pinch of salt and pepper and place on a tray on the top shelf of the oven. Cook for 8 mins and then remove. Leave the oven on for your fishcakes.

In the other pan of boiling water cook your peas. After 4 mins drain the peas and keep to the side.

Thoroughly mash the potato and add ¼ tsp of salt and some pepper. Mix in the peas, ¾ spring onion, ketchup, mustard and dill. Zest (i.e. grate the yellow part only) in a ¼ tsp of the lemon zest. Break the salmon into small flakes and gently stir this in as well.

Form the mixture into 4 equally sized patties. Tip: Make sure they are compact so they don't fall apart later. Put 2 tbsp crème fraîche in a bowl and gently coat the fishcakes on all sides. Now roll the fishcakes in the breadcrumbs until totally covered.

Heat a frying pan on medium heat and add 1 tbsp of olive oil. Once hot, very gently place the fishcakes in the oil and cook for 2 mins on each side. When both sides look nice and crispy put in the oven for 5 mins.