Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
For the dill sauce
- 3tablespoons mayonnaise
- 3tablespoons natural yoghurt
- 1 handful dill, chopped
- 1 cornichon, sliced
- 450grams potatoes
- 3tablespoons olive oil
- 500grams skinless salmon fillet
- 1tablespoons dill
- 1 lemon
- 1 egg
- 75grams dried breadcrumbs
- 1 pinch salt
- 1 cup green salad (to serve)
- 1 plain flour (for dusting, for the dill sauce)
- 1 pinch pepper
Method
Step 1 of 4
Cook the potatoes in a saucepan of lightly salted boiling water for 12 minutes until soft. Drain well and roughly mash.
Step 2 of 4
Meanwhile, rub 1 teaspoon of the oil over the salmon and season well. Cook under a preheated hot grill for 10 minutes until cooked through. Leave to cool a little, then break into large flakes. Mix together the ingredients for the sauce.
Step 3 of 4
Mix together the potato, salmon, dill and lemon rind. Lightly wet your hands, then shape into 8 fishcakes. Dust each fishcake with a little flour, dip into the egg and finally dip into the breadcrumbs until well coated.
Step 4 of 4
Heat the remaining oil in a large, nonstick frying pan. Cook the fishcakes for 3-4 minutes on each side until golden and crisp. Serve with a green salad and the dill sauce.
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