Salmon fishcakes

- I am glad it is Friday today. I am going to get some take away and spend evening on the sofa doing nothing. Have you got any plans?
- We will open a cold lager, have a dinner and just relax. I am glad it is Friday too.
- What are you having for a dinner?
- Salmon fishcakes, chips and salad.
- From a local fish & chips?
- No. Homemade.
- ???
- Its is Friday, I bought some fresh fish on the market and I am going to make a fishcakes and real, homemade chips. We did not have it for ages...
- I cannot believe you can be bothered on Friday night.
- Yes, I can...

Serves 2-3

500-600g salmon fillets, skin on
bay leaf
half lemon
few whole black peppercorns
whole allspice
200g potatoes, preferably waxy ones (I used Maris Piper - these are perfect for chips as well)
3 spring onions, chopped
fresh 2.5 cm piece of ginger, peeled and chopped
red chilli, deseeded and chopped
salt
pepper

Also:

white bread crumbs (preferably homemade ones, but Japanese panko would be ideal)
some plain white flour
2 eggs, beaten
salt
pepper
sunflower oil for deep frying

Place the salmon in a pan with the bay leaf, peppercorns, allspice and lemon. Pour over enough water to cover the fish, bring to the boil, then lower heat to a gentle simmer and leave to poach for 5 minutes. Turn off the heat, then leave the fish in the poaching liquid until cooled down slightly.

Cook the potatoes in salty water until tender then mash with a potatoes press/masher until smooth.

Drain the salmon, discard pepper corns, all spice and bay leaf, remove the skin and flake into large pieces with a fork, then mix it with potatoes, ginger, chilli and spring onion and season with salt and pepper.

Using your hands (optionally you can use a culinary ring) to shape a fishcakes. Dust with flour, then dip in the beaten eggs seasoned with salt and pepper and press in the bread crumbs all over, shaking the excess.

Heat the oil in a frying pan until very hot. Fry fishcakes for 5 minutes each side until golden. Remove from a pan and set aside on a paper kitchen towel to remove the excess of fat.

I served it with:

Homemade chips - the secret of perfect chips is using a good potatoes, floury one such as Maris Piper or King Edward. Heat the oil, preferably sunflower to 190C, then lower the chips into the oil and fry until the chips are soft - the knife should go in easily. Shake the basket a couple of times to ensure even cooking. Lift out of the basket and drain the chips on whilst heating the oil to 200C. The cooking process can be halted at this stage until you favourite godliness is achieved.

Salad - I used a watercress with Thai style dressing: lime juice, toasted sesame oil and some honey.

Lime wedges and sweet chilli sauce, cold lager and dinner is ready!