2 boiling potatoes, about 12 oz (340g), unpeeld
12oz (340g) salmon fillet, skinned and finely chopped
2-3 tablespoons chopped fresh dill
1 tablespoon lemon juice
salt and pepper
flour for coating
3 tablespoons vegetable oil
spicy mayonnaise, to serve
2. meanwhile, combine the salmon, dill, lemon juice, salt and pepper in a large bowl.
3. Drain the potatoes and leave them to cool. When they are cool enough to handle, peel them.
4 Shred the potatoes into strips on the coarse side of a grater.
5. Add to the salmon mixture. mix gently together with your finger breaking up the strips of potato as little as possible.
6. divide the salmon and potato mixture into 8 portions. Shape each into a compact cake, pressing well together. Flatten the cakes to about 3/8 in (1 cm) thickness.
7. Coat the salmon cakes lightly with flour, shaking off excess.
8 Heat the oil in a large frying pan. Add the salmon cakes and fry for 5 minutes or until crisp and golden brown on both sides.
9. Drain the salmon cakes on paper towels, and serve with the spicy mayonnaise.