Ingredients:

  • 225g (8 oz) cooked leftover salmon, skin removed, flaked
  • 50g (2 oz) smoked salmon, finely chopped
  • 1 small russet potato (about 200g/7oz), peeled and boiled until tender
  • 1 large egg yolk
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 50g (1/2 cup) panko breadcrumbs, for coating
  • 2 tablespoons olive oil, for frying
  • 1 large egg yolk
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 tablespoon fresh dill, finely chopped
  • Salt and pepper to taste

Instructions:

  1. Mash the boiled potato thoroughly until smooth. Let cool slightly.
  2. In the large mixing bowl, combine the flaked salmon, smoked salmon, mashed potato, egg yolk, dill, lemon zest, mayonnaise, Dijon mustard, salt, and pepper. Mix gently but thoroughly.
  3. Divide the mixture into 4 equal portions. Gently shape each portion into a round fishcake.
  4. Place the panko breadcrumbs in a shallow dish. Gently press each fishcake into the breadcrumbs, coating both sides evenly.
  5. In a small bowl, whisk together the egg yolk, lemon juice, and Dijon mustard. Gradually drizzle in the olive oil while whisking constantly until the aioli emulsifies and becomes thick and creamy. Stir in the fresh dill and season with salt and pepper to taste.
  6. Heat the olive oil in a large skillet over medium heat. Carefully place the fishcakes in the skillet and cook for 5-7 minutes per side, or until golden brown and heated through.
  7. Serve the fishcakes immediately with the lemon-dill aioli and your choice of sides.