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Serves: 2
Takes: 30 mins

2 x 150g (5oz) pieces salmon fillet
400g carton fresh mashed potato
60ml (4tbsp) chopped fresh dill
10ml (2tsp) finely grated lemon rind
75ml (5tbsp) seasoned plain flour
1 medium egg, beaten
50g (2oz) white breadcrumbs
45ml (3tbsp) olive oil
90ml (6tbsp) mayonnaise
Salad and lemon wedges, to serve

1. Place the salmon on a foil-lined baking tray and cook under a medium-hot grill for 4-5 mins until cooked through. Flake the flesh into a bowl, discarding the skin and any bones.
2. Add the mashed potatoes, 30ml (2tbsp) of the dill and the lemon rind to the bowl. Season with salt and freshly ground black pepper and mix well. Shape into 4 fishcakes.
3. Place the flour, egg and breadcrumbs in 3 dishes. Coat each fishcake in flour, then egg and then breadcrumbs. Heat olive oil in a frying pan and fry the fishcakes for 3 mins on each side until piping hot. Mix the mayonnaise with the rest of the dill and serve with the fishcakes, salad and lemon wedges.

This dish is rich in vitamin D. Read about how it may help slow ageing.

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