500gr/1lb potatoes, cut into large chunks
350gr/12oz salmon fillets
3 tbsp single cream
2tsp lemon juice
2tsp chopped fresh parsley
30gr/1oz/1/4 cup plain flour
1 egg white
90gr/3oz/11/2 cups breadcrumbs
salt and pepper
Boil the potatoes in lightly salted water until tender.
Place the salmon in a shallow pan with the vinegar and just enough water to cover. Simmer gently until the fish flakes easily. Drain well and flake the salmon with a fork, taking care to remove any skin and bones.
When cooked, drain the potatoes, peel them and mash them. Mix them with the fish, the butter, the cream, the lemon juice and the chopped parsley. Season with salt and pepper.
Form the mixture into 8 cakes and dust with the flour. Beat the egg white in a shallow bowl with 1 tbsp cold water. Put the breadcrumbs on a separate plate. Dip the fish cake in the egg white, then coat with the breadcrumbs. Fry in vegetable oil until cooked and golden brown, about 4-5 minutes on each side.
Serve with tartare sauce and lemon wedges.