The Key Is More Fish Than Potatoes For These Famous Salmon Fish Cakes

Start with the fish cakes.

1. Cook the baby potatoes in boiling, salted water. When they are done, peel them and roughly chop into small pieces. Don’t mash them or you’ll end up with a mushy fish cake.
2. Drain the tinned salmon and remove the skin and bones.
3. Mix the potatoes and salmon with all the remaining fish cake ingredients in a mixing bowl.
4. Roll into 6 cm balls. Flatten them a bit and cover them lightly with breadcrumbs.
5. Deep-fry until they are golden brown.

1. To make the potato salad, cook the potatoes in boiling, salted water. When they are cooked, peel and cut them in half.
2. Mix the mayonnaise, yogurt, red wine vinegar, chives, salt and pepper and a drizzle of olive oil, and dress the potatoes.
3. Garnish with a sprinkle of chives.
4. Mix the rocket, finely sliced fennel and micro greens together.
5. Dress with a squeeze of lemon and olive oil, season with salt and pepper.
6. Serve on the side of the fishcakes with a few lemon wedges.