Fish Cakes

• 500 g/1 lb salmon, skinned and filleted
• 500 g/1

Poach the fish until just cooked and place in a colander to drain. Boil the potatoes until just cooked (do not boil too rapidly as the outside will fall away before the inside is cooked).

Heat the butter in a small pan and gently fry the onions until softened but not coloured.

Mash the potatoes, flake the fish and mix both together with the onion and chopped herbs. Taste and adj