Salmon fish cakes

1. Place the salmon in a shallow dish and cover with boiling water. Cover with clingfilm and leave for 12–15 minutes until the fish is cooked and can be flaked.
   
2. Meanwhile, mix the cold mashed potato with the cornichons, capers, mustard, parsley and 3 tbsp breadcrumbs.
3. Remove the fish from the water and dry well with kitchen paper, then break into large flakes, season and gently mix into the potato. Form the mixture into 4 patties and dust both sides with plain flour. Dip the patties into the egg before coating in the remaining breadcrumbs.
   
4. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Fry the fish cakes on one side for 4–5 minutes until golden then turn over, add the remaining olive oil to the pan, and fry for another 4–5 minutes. Serve with lemon wedges and your side condiment of choice.

Fish cakes with a twist

• Leave out the cornichons and capers and add to the mash 2 tbsp each chopped dill and tarragon, and the zest of 1 lemon.

• Use hot smoked trout instead of salmon and add bought grated horseradish to the mash with the rest of the ingredients.

• Try haddock or cod instead of salmon, and flavour the mash with shredded salad onions, spinach and a little cheddar cheese.