Asian-flavoured Salmon Fishcakes

The Chinese prefer to purée their fish for fishcakes with egg white and seasoning and then either poach or fry them. The result is a bouncy and almost rubbery texture. I have always liked the english idea of fishcakes in which the texture is rather moist and flaky. I have added my own Asian touches of flavour: ginger (which is ideal for fish) and various herbs, such as fresh coriander, and spring onions. Here, I use rich salmon instead of the usual firm, white fish; I know you will find thi