Cook the potato in boiling water until soft. Drain and mash. Place the salmon fillet in a small saucepan. Add the wine or stock; bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Drain and set aside to cool. Flake the salmon into large pieces and add to the mashed potato, chopped smoked salmon, spring onions and dil. Season well with salt and freshly ground black pepper.
Gently mix everything together. Using wet hands shape into 15 cakes. Lightly dust with the gluten free flour, dip in to the egg and then coat with the gluten free breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan). Heat 1cm oil in a large frying pan. Fry the fishcakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
To Serve: garnish with lemon wedges.
See more salmon recipes.