Place a pan of water on the hob and bring to the boil. Wash, peel and dice the potatoes into small chunks. Add the potatoes to the boiling water and leave to soften for 10 minutes.
Place the salmon fillets into a pan of water and bring to the boil. Reduce the heat and cover with a lid. Leave to poach for 10 minutes.
Whilst the potato and salmon cook, slice the spring onion and chop up the dill ready to add to the mixture.
Once the salmon is cooked, remove from the pan and place to one side to cool down.
Drain the softened potatoes and mash them up. Add in the spring onion and dill.
Flake the salmon into the mixture and mix it in so everything is distributed evenly.
Mold the mixture into 4 fishcakes and sprinkle with a little flour.
Place the fishcakes onto a baking tray and place in the oven for 20 minutes at 180 degrees. Cook until golden.
For the last 5 minutes of cooking time sprinkle a bit of Parmesan cheese over the fishcakes.
The smaller the chunks of potato are the quicker they will soften.
Do not use milk or butter in the mash as it will make the fishcakes too soft.
These fishcakes can be frozen to use at a later date.
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