Salmon and Potato Cakes

Method

To prepare the dressing, place the mayonnaise, capers, anchovies, parsley, lemon juice, mustard and Spanish onion in a blender, season with salt and pepper and blend until smooth. Add a little milk if the dressing is too thick. Cover and refrigerate until required.

In a large mixing bowl, place the potato, salmon, egg, salt and pepper and mix well to coat evenly. The egg will help hold the cakes together. Heat a large frying pan to a moderate heat (Induction level 5), add the oil and the butter and allow to foam slightly. Place a few egg rings in the frying pan and carefully spoon the potato-salmon mixture into the centre of each mould and allow to cook for at least 2 minutes before removing the ring. Using a fish slice carefully turn the cakes over and allow to colour slightly, before removing from the pan. Set aside in a warm place until you have cooked all six cakes.

Place the cakes on a serving plate and spoon over the dressing. Top with a small salad and a little cracked pepper.