b'Salmon Fish CakesTartare sauce Salmon fishcakes used to be very popular in the UK gastro pubs of the 80s and 90s. Here is my version. 150ml whole egg mayonnaise1 tbsp capers, choppedMix together mayonnaise, capers, creamed horseradish, Dijon mustard, shallot and flat-leaf 1 tsp creamed horseradish parsley. Set aside.1 tsp Dijon mustard Lay 450g salmon fillet and bay leaf in a frying pan. Pour over milk.1 small shallot, very finelyCover, bring to a boil, then lower the heat and chopped simmer for 5 minutes. Take off the heat and let 1 tsp flat-leaf parsley, finelystand.chopped Meanwhile, peel and chop potatoes into even-Fish cakes sized chunks. Put them in a saucepan with boiling water. Add a pinch of salt, bring back to the boil and 450g salmon fillet simmer for approximately 10 minutes or until 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 lemonwith a fork and stirring so they dont stick. You should zest have a light, dry fluffy mash.1 tbsp flat-leaf parsley,Add 1 rounded tbsp of the tartare sauce, then lemon chopped zest, chopped flat-leaf parsley and chives. Season well with salt and pepper. Flake the fish (checking for 1 tbsp chives, chopped bones) into big chunks into the pan of potatoes.1 free-range egg Using your hands, gently lift the fish and potatoes All purpose flour, fortogether so they just mix. Youll only need a couple of coating breadcrumbs turns, or the fish will break up too much. Shape into fish cakesshould be enough for 4-6. Put on a plate 3-4 tbsp vegetable oil, forand cool in the fridge for 30 minutes.shallow fryinglemon wedges to serve142'