b'SalmonFish CakesTartare sauce Salmon fishcakes used to be very popular in 150ml whole eggthe UK gastro pubs of the 80s and 90s. Here mayonnaise approx. is my version. 1 rounded tbsp capers,Mix together mayonnaise, capers, creamed roughly choppedhorseradish, Dijon mustard, shallot and flat-leaf parsley. Set aside.1 rounded tsp creamedLay 450g salmon fillet and bay leaf in a frying horseradish pan. Pour over milk.1 rounded tsp Dijon mustard1 small shallot, very finelyCover, bring to a boil, then lower the heat and simmer for 5 minutes. Take off the heat and let chopped stand.1 tsp flat-leaf parsley, finelyMeanwhile, peel and chop potatoes into even-chopped sized chunks. Put them in a saucepan with boiling Fish cakes water. Add a pinch of salt, bring back to the boil and simmer for approximately 10 minutes or until 450g salmon fillet tender.1 bay leaf Lift the fish out of the milk with a slotted spoon 250ml milk and put on a plate to cool. Drain the potatoes in a colander and leave to cool.350g potatoes Tip the potatoes back into the pan mashing them 1 tsp finely grated lemon zest with a fork and stirring so they dont stick. You 1 tbsp flat-leaf parsley,should have a light, dry fluffy mash.chopped Add 1 rounded tbsp of the tartare sauce, then 1 tbsp chopped chives lemon zest, chopped flat-leaf parsley and chives. Season well with salt and pepper. Flake the fish 1 free-range egg (checking for bones) into big chunks into the pan of potatoes.flour, for coating Using your hands, gently lift the fish and potatoes breadcrumbs together so they just mix. Youll only need a 3-4 tbsp vegetable orcouple of turns, or the fish will break up too much. sunflower oil, for shallowShape into fish cakesshould be enough for frying 4-6. Put on a plate and cool in the fridge for 30 minutes.lemon wedges to serve104'