These originated from doing a twist on traditional fishcakes, fish fingers for big and little children alike. It was for a “Mission to the Seamen” recipe book in aid of their charity where the idea started; a lovely starter or snack on a summer’s day with the dressing acting as a bit of a side-dish as well.
Lightly sweat the shallot with the butter, without colouring, then add to the mash, flaked hot-smoked salmon, herbs, lemon zest and juice, and season, if required. Let the mixture cool, then cover and chill in the refrigerator.
Preheat the oven to 180°C/gas mark 4. Put the flou