• 1 medium potato (approx 300g)
• 1 x 220g tin salmon
• 2 hard boiled eggs
• 2 tbsp fresh herbs (dill, parsley, tarragon)
• 2 gherkins
• 1 tbsp capers
• zest of 1 lemon and 2 tsp juice
• plain flour
• 1 tbsp oil and knob of butter

1. Peel and cut the potatoes then boil in salted water, drain and mash them.
2. Drain the liquid from the tinned salmon and mash to a paste.
3. Combine the potatoes and salmon. Chop the eggs, capers, gherkins and herbs and add to the salmon.
4. Add the lemon zest and juice and mix well. Season with salt and cayenne pepper. Form into 6 fishcakes and dust with the flour. Chill for at least 30 minutes or overnight.
5. Heat the oil and butter in a frying pan over medium heat and fry the fishcakes until golden on both sides.
6. Serve with tartare sauce and a wedge of lemon.

Recipe by Nerys Howell, originally featured on Prynhawn Da.