Salmon Fish Cakes

Fish cakes were originally an economical dish, using up leftover scraps of cooked fish – nothing wasted, nothing wanted. Potatoes were the usual base, as they are here, but egg and breadcrumbs were sometimes used, particularly in a cockle fritter or fish cake, a speciality from Wales. Any fish would be suitable, but blander fish need boosting in flavour (adding a little smoked fish to it, as you might to a fish pie).

Salmon is the perfect fish for cakes, holding its moistness with a