Fish cakes with mixed leaves served with a light lemon and saffron mayonnaise.

Fish cakes with mixed leaves served with a light lemon and saffron mayonnaise.

A classic dish, deliciously fragrant and packed full of flavour.

200g floury potatoes such as Maris piper, peeled and cut into chunks
300g salmon fillet
300g smoked haddock
300g coley fillet
100g bread crumbs
2 eggs beaten
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
50g flour
Salt and pepper

1 pinch saffron
Juice from 1 lime
200g mayonnaise
5ml white wine vinegar

1. Infuse the saffron in the white wine vinegar for 30 minutes, mix into the mayonnaise and add the juice of one lime. This is really best made the day before to get the full colour and flavour from the saffron.

2. Cook the potatoes in boiling salted water for 20 minutes until tender, drain and mash until smooth. Leave to cool.

3. Bring some water to the boil in a large deep frying pan. Add the salmon, haddock and coley fillets, bring back to the boil and simmer for 8 to 10 minutes. Once cool take the fillets out, break them up into flakes, discarding the skin and any bones.

4. Put the fish into a bowl with the mashed potatoes, breadcrumbs, egg, parsley, chives and season with salt and pepper to taste – mix thoroughly.

5. Shape the mixture with clean hands into small thick cakes, cover with cling film and chill for 20 minutes.

6. Lightly dust the fishcakes with flour and fry them in a lightly oiled non-stick pan over a medium heat for 8 to 10 minutes, turning them occasionally.

7. To serve, arrange three fishcakes with dressed mixed leaves and a generous spoonful of the saffron and lime mayonnaise.