Perfect for Pesach or any time of the year, these deliciously simple fresh salmon fishcakes help to make a luxury ingredient go further. They’re great with freshly steamed spinach and a lemon butter sauce but equally tasty cold as a light lunch with salad and a dollop of mayonnaise or herbed yoghurt.

Method:

• Peel and chop the potatoes into medium chunks and boil in salted water until tender when you insert a knife. (About 20 minutes depending how small you chop them.)
• Cut a piece of foil large enough to wrap the salmon in.
• Place a few chives and 2-3 slices of lemon on the foil with a large sprig of dill.
• Put the salmon fillet on top of the herb and lemon mix and season with salt and pepper. Dot with the butter and a tablespoon of water and seal tightly in the foil. You can then cook the salmon in a steamer basket over the boiling potatoes or bake it on a tray in a medium oven (160°C fan) for 10 -15 minutes until the fish is cooked and flakes easily away from the skin.
• Drain the potatoes and return to the pan, cover with a cloth and leave sit and steam for approximately 10 minutes. (No additional heat needed.) 
• Mash the potatoes until smooth then season well with salt and pepper.
• Grate the zest of the lemon into the mash and add a tablespoon each of chopped chives, parsley and dill.
• Flake the salmon in large chunks onto the potato. Mix gently with a spoon, taste and adjust the seasoning adding extra dill, salt or lemon juice to suit your palate.
• Divide the mixture into 8 equal portions and shape into cakes. Chill well on a parchment lined tray for at least an hour or until firm. (You can now open freeze the fishcakes before storing in a ziplock bag or wrapped in parchment and foil for up to six weeks.)
• When ready to fry, beat one egg with a tablespoon of mayonnaise in a shallow dish and place the medium matzah meal in another.
• Dip the cakes first into the egg mixture and then into the matzah meal until evenly coated.
• Heat enough oil in a frying pan over medium low heat.
• When hot, fry the fish cakes — you’ll probably need to do it in two batches — until heated through and browned on both sides (approx. 3 minutes per side). Or you can spray with oil, and bake in an air fryer at 190°C for four minutes each side.

Louismann