Lunch recipe
Crisp salmon and pea fishcakes with lemon, dill and mustard, served beside a cool cucumber yoghurt salad.
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Ingredients
large saucepan, large frying pan, potato masher, three shallow bowls, fine grater
Method
Peel the potatoes and cut them into 3cm chunks. Put them in a large saucepan, cover with cold water, add 0.5 teaspoon salt and bring to the boil. Simmer for 12 to 15 minutes until a knife slides through easily.
Meanwhile, heat 1 tablespoon olive oil in a large frying pan over a medium heat. Season the salmon fillets with 0.25 teaspoon salt and half the black pepper, then cook for 4 minutes on each side until opaque and beginning to flake. Add the frozen peas for the final 2 minutes, then transfer both to a plate.
Drain the potatoes and steam-dry for 2 minutes, then mash. Finely chop half the dill and grate the lemon zest. Fold the dill, lemon zest, Dijon mustard, peas and large flakes of salmon through the potato. Shape into eight fishcakes and chill for 5 minutes.
Put the plain flour, beaten egg and breadcrumbs in three shallow bowls. Coat each fishcake first in flour, then egg, then breadcrumbs, pressing gently so the crumbs stick.
Heat the remaining 2 tablespoons olive oil in the frying pan over a medium heat. Fry the fishcakes for 3 to 4 minutes on each side until deep golden and piping hot through, turning carefully once.
While the fishcakes fry, halve and thinly slice the cucumber and chop the remaining dill. Stir them with the Greek yoghurt, 1 tablespoon lemon juice, remaining 0.25 teaspoon salt and remaining black pepper. Serve with two hot fishcakes per person.
