Salmon Fishcakes with Sorrel Sauce

• 650 g dry mashed potato (with no butter or milk added)
• 650 g salmon fillet, poached in fish stock

To make the fishcakes, mix together the potato, half of the poached salmon, the ketchup, anchovy essence, mustard and seasoning until it is smooth.

Fold in the remaining salmon.

Mould the mixture into 8 round cakes and refrigerate.

To make the sauce, bring the fish stock to the boil in a thick-bottomed pan.

In another pan, melt the butter and stir in the flour.</