1 kg Salmon (make life easy, ask the fishmonger to skin for you)
250g Potato, mashed
250g Crabmeat (optional, otherwise
add a little more salmon and potato)
1 medium onion, chopped
Large teaspoon of fresh picked thyme
1 garlic clove, crushed
Juice of ½ a lemon
Salt & Pepper

For coating: Flour, Egg and Breadcrumbs

In a wide pan, bring to the boil 1 pint water add a few peppercorns, bay leaf, dash of white wine.
Poach the salmon for 5 minutes so it is not fully cooked.

Place the salmon into a colander with bowl underneath and small plate on top. Put as much weight on top as possible – put in the fridge for at least 4 hours, preferably overnight.

Sweat off the onion, garlic, thyme in oil.
Mix salmon, crab, potato, onion mix and lemon juice and form into cakes.

Roll in flour, then beaten egg, then breadcrumbs.

Fry on both sides until brown, then into hot oven for 8 – 10 minutes

Delicious served with Herb Mayonnaise (add 1 tbspn of pesto to 4 tbspn mayo)