Double Salmon Fishcakes With Flying Tartar

Put the first 7 ingredients for the fishcakes in a medium bowl. Finely chop the smoked salmon and add it to the bowl. Finely chop the salmon fillet – do this thoroughly, so that no pieces are larger than 5mm, fine if some of the fish gets actually mashed. Add this to the bowl with the 2 tablespoons of panko crumbs and plenty of seasoning.

Use a spatula to stir the mixture lightly together so everything is moist and combined, but not compacted. Sprinkle half the remaining panko crumbs onto a plate. Using a large spoon, lift out a quarter of the mixture, invert it onto the plate and shape into a flattish patty about 3cm thick. (A light hand helps here). Repeat to produce 4 fishcakes. Neaten with your fingers, then sprinkle with the remaining panko crumbs. (The fishcakes can be chilled for 1-2 hours at this point if convenient.)

When ready to cook, pat the top of the fish cakes to secure the crumbs, then flip and do the same with the other side, so top and bottom are generously covered (don’t worry about the sides). Heat the oil in a medium frying pan till shimmering, then slide in the fishcakes. Adjust the heat as necessary so that after 3 minutes they are golden brown underneath, then flip and cook for 3 minutes more. Check they are cooked in the centre and serve.

For the Flying Tartar, simply mix the ingredients of your choice lightly. Serve with the fishcakes, along with the lemon quarters.