Published Sunday, 02 November, 2008 by Kirsty
1. Peel and boil the potato and cook the salmon however you desire. Leave to cool.
2.Remove any skin off the salmon and mash with the potato
3. Grate the zest off the lemon and lightly whisk the egg.
4. Add the lemon zest, egg and parsley to the fish and mash mixture.
5. Form into fishcakes
6. Drizzle both sides with olive oil
7. Cook in a preheated oven 180c or gas mark 6. For 15 minutes or until crispy on the outside and cooked through