Salmon & potato fishcakes

What you need

Ingredients

Measured for 4 servings.

• 600 gskinless salmon fillet
• 500 gfloury potatoes, peeled and chopped
• 2large eggs
• 80 gcertified gluten-free oats, finely ground
• 20 gfresh dill, chopped
• 1lemon, zest and juice
• 1 tbspRapeseed Oil
• 250 gplain Greek yogurt
• 1 tspDijon Mustard

Make it

Method

1. 01

   Cook the salmon first: bake or pan-cook it until opaque and 63°C at the thickest point. Cool just enough to handle, then flake it into large pieces.

2. 02

   Boil the 500 g chopped potatoes until tender, about 12–15 minutes, then drain and let the steam escape before mashing. Mix the mash with the 2 eggs, 80 g ground oats, chopped dill and lemon zest. Fold in the flaked salmon without crushing it; shape even cakes and chill briefly if soft.

3. 03

   Heat the measured tablespoon of rapeseed oil in a non-stick pan over medium heat. Cook the cakes in batches until crisp and golden on both sides, with centres at least 63°C before serving.

4. 04

   Stir the 250 g Greek yogurt with the teaspoon of Dijon mustard and lemon juice. Divide the warm fishcakes into four portions and serve the sauce alongside.