Serves: 4
Ingredients
Place the milk and bayleaves in a deep pan add salmon and poach over a medium heat. This will take around 5-10 minutes depending on how thick the fillets are, samon should be cooked through but not overcooked.
Meanwhile peel an cut potatoes and cook in a boiling water until tender.
The salmon should now be cooked, take it out and place in a bowl breaking with fork into pieces. Add cooked mashed potatoes, salt an pepper to taste and little bit of leftover milk. Milk is only used to bind the mixture that should be firm, but not crumbly or dry. Mix well adding parsley, then shape into 4 fishcakes and dust with flour.
Heat the butter and olive oil in a frying pan over a medium heat. When bubbling add the fishcakes. Cook for 3 minutes on each side or until golden brown.
Serve with mixed salad, wedge of lemon and tartar sauce.