500g Potatoes, peeled and quartered
1 Red onion, peeled and thinly sliced
Salt & freshly ground pepper to taste
3 Tbsp Mustard, grain
2 Tbsp Brown sugar
3 Tbsp Dill, roughly chopped
1 Tbsp White vinegar
4 Tbsp Self raising flour, (plus extra for dusting the fishcakes)
200g Connemara Smokehouse Roast Smoked Salmon
Vegetable oil, (or butter and oil together)
1 handful Parsley, roughly chopped
1 handful Rocket, or watercress
1 Lemon, cut into quarters
Put the potatoes and half the sliced onion in a pot and cover with cold water. Season with salt and pepper and gently boil until the potatoes are cooked.
While the potatoes are cooking, mix the mustard, sugar, vinegar and dill together and put to one side.
Drain the potatoes well, making sure as much moisture as possible is drained off. Return to the pot and mash, then mix in the flour.Flake the salmon and add this, along with the remaining sliced onion and the parsley, and mix it all together. Taste for seasoning and adjust if necessary.
Once cool enough to handle, divide into eight and roll into balls. Flatten into barrel shapes then dust generously with more flour.
Heat up a pan and add 5mm oil or a mixture of butter and oil. Add as many fishcakes as will fit easily into the pan and cook until golden. Gently flip them over and cook on the other side until heated through.
It may be easier to colour them in the pan, then cook on a baking paper-lined tray in an oven set at 120ºC until warmed through (5 to 8 minutes, depending on their size).
Sit the fishcakes on warmed plates and garnish with the rocket or watercress and lemon.
Drizzle with the dill mustard dressing and serve with lemon wedges.