Salmon fillet 250gr
Smoked salmon 100gr
Bay leaf 2
Cooked Potatoes 500gr mashed and cooled
Chopped tarragon 2tbsp
Eggs 2 beaten
Dried bread crumbs 200gr
Cook the salmon in a shallow pan with bay leaf, enough milk to cover and seasoning. Bring to a simmer for 6min.
Dust each cake with flour and dip in eggs, then in the bread crumbs, coating well. Chill for 20min.
Heat the oven to 200’c then fry the fishcakes in the little butter and oil until lightly coloured on both sides, then cook in the oven for 10min.