Preparation time: 15 minutes
Cooking time: 15-20 minutes

Ingredients

4 tbsp olive oil
1 onions, peeled and finely chopped
1 red pepper, deseeded and roughly chopped
2 cloves garlic, chopped
3 large potatoes, peeled, chopped and boiled
350g just cooked salmon, roughly flaked
2-3 tbsp dried breadcrumbs
1 egg white
Salt
Freshly milled black pepper
2 tbsp olive oil

For the herby mayonnaise:

6 tbsp mayonnaise
2 tbsp chopped tarragon
2 tbsp chopped basil
2 tbsp chopped parsley
1 tbsp vinegar
Dash of water
Black pepper

Method

1. Heat 4 tbsp of oil and soften the onions, garlic and peppers for 10 minutes

2. Mash the cooked warm potatoes.

3. Add the salmon to the warm potatoes, breadcrumbs, egg white then add the onions and peppers and mix well, but lightly.

4. Season well with salt and pepper and add a little more oil to moisten slightly.

5. Chill well, then when cold form into a small cakes.

6. Heat a little vegetable oil in a non stick, oven proof frying pan.

7. Add the fish cake mix, press down and cook for about 4-5 minutes on each side.

8. Serve hot topped with a poached egg and herb mayonnaise.