These tasty fishcakes are ideal for a mid-week meal with friends. Make them in advance and store in the fridge until you're ready to get cooking. This recipe is a mouthwatering leftovers idea from our fennel and tarragon poached salmon dish.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Flake the salmon into a medium-sized bowl and mix in the prawns and dill. Put the potato in a sieve over the sink and press out the excess water. Then, squeeze dry on some kitchen paper. Add to the bowl with the salmon mixture, then mix in the egg and season with salt and pepper.
Line a baking tray with nonstick baking paper and divide the salmon mixture into 4 patties. Brush with 1 tbsp of olive oil and arrange on the tray. Bake in the oven for 15 minutes, until heated through and lightly golden.
Meanwhile, make the salsa. Mix together the tomatoes, onion, oregano and remaining tbsp olive oil in a small bowl and season with salt and pepper. Serve the fishcakes with the salsa, a green salad and a wedge of lemon, if liked, on the side.
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Please note that 200g (7oz) of salmon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.