Fresh salmon and juicy prawns make these fish cakes extra special. Serve with lightly cooked veg and a quick sauce made by blending crème fraîche with lemon juice and lots of fresh chopped dill.
- 225g (8oz) salmon fillet
- 450g (1lb) potatoes,peeled and cut into even-sized chunks
- 15g (1/2oz) butter
- 175g (6oz) large peeled prawns, thawed if frozen
- Finely grated rind and juice from 1/2 lemon
- 30ml (2tbsp) fresh chopped dill
- 15ml (1tbsp) flour
- 1 medium egg, beaten
- 50g (2oz) fresh white breadcrumbs
- Oil for shallow-frying
Place the salmon fillet in a frying pan and cover with water. Simmer gently until just cooked. Drain well and roughly flake the fish, discarding any skin and bones. Cover and set aside.
Meanwhile, boil the potatoes in a large pan of lightly salted water until tender. Drain well and mash until smooth with the butter. Cool for 15 mins.
Roughly chop the prawns and stir into the mashed potato with the flaked salmon, lemon rind and juice, dill and plenty of salt and ground black pepper.
Divide and shape the mixture into four chunky fish cakes.
Coat each one in flour, then dip into beaten egg and coat in breadcrumbs. Chill in the fridge for 30 mins.
Shallow-fry the fish cakes in hot oil for 3-4 mins on each side until golden brown. Drain on kitchen paper, then serve immediately.