Serves 4

Prep: 20 min
Cook: 10 min

400g “old” potatoes, such as King Edward
4 spring onions
1 tbsp butter
1 egg
25g dill
200g can pink or red wild salmon
2 tbsp flour
2-3 tbsp vegetable oil lemon wedges to serve

Peel, chunk, rinse and boil the potatoes in salted water until tender. Drain, pass through a mouli-légume, ricer or mash until smooth. Spread out in a mixing bowl to cool slightly.

Meanwhile, trim and finely slice the spring onions, including all the green. Soften in the butter with a pinch of salt. Beat the egg. Strip the dill fronds from the stalks and chop. Remove the salmon from the tin, discard the backbone, skin, etc and crumble over the potato.

Add egg, buttery spring onions, dill, freshly ground black pepper and dust with 1 tbsp sifted flour. Use your hands to mix the sticky mixture together, forming it into a ball. Dust with the final tbsp of flour, going over the ball and around it in the bowl, gently rolling the ball through the flour to stiffen.

Cut the ball in quarters and make 2 or 4 smaller chunky sausage-shaped rissoles from each quarter, rolling quickly in your hands, finishing in a little of the flour left in the bowl.

Transfer to a plate as you work. The rissoles could be chilled and covered with clingfilm for up to 24 hours.

Heat the oil in a frying pan and fry the rissoles in batches, no more than 5 at a time, quickly browning all over until crusty. Serve with a wedge of lemon.

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