Hot-smoked salmon fishcakes

Method

1. Mix the mash with the fish, dill and lemon zest. Season.
2. Shape into 8 fishcakes, then put each one in turn in a shallow bowl filled with the breadcrumbs. Gently press the breadcrumbs into the fishcakes until evenly coated in a thin layer, then chill in a single layer for 30 minutes.
3. Heat a 1cm layer of oil in a large frying pan and, when shimmering, add the fishcakes, in batches if necessary, and fry for about 5 minutes on each side until golden and crisp on the outside, and piping hot in the centre. Drain on kitchen paper, then serve with a green salad and lemon wedges.