Fish is usually associate with rice and/or green vegetables for me; never with potato. That starchy vegetable is firmly planted in my mind with a pairing of meat or chicken. Fish and potato? How can that work? I was intrigued by this recipe, it was simple, easy and I wasn't sure if the flavours would work together. Oh, and they did! Wonderfully!

recipe adapted from Chef at Home recipe

for 8 small cakes

For the cakes:

• Baking potatos - 2 big
• Salmon filet - 340 g (about 2 filets)
• Egg - 1
• Lemon juice and zest - 1 lemon
• Dill, chopped - 4 tablespoons (or more to taste)
• Salt, pepper
• Oil for frying

For the sauce:

• Mayo - 2 tablespoons
• Horseradish - 2 tablespoons
• Ketchup - 2 tablespoons

- Bake the potatoes in the oven or microwave until it's tender when pierced with a fork.
- Meanwhile heat a saute pan over medium-high heat and when it's hot, add oil.
- Season salmon filets and sear on both sides until just cooked through.
- Scoop out the potato flesh from the skins into a big bowl.
- Add the salmon filets and using a potato masher, mash the potato and salmon together.
- Add the lemon juice, lemon zest, chopped dill and egg, mix well.
- Season with salt and pepper.
- Form into 8 small patties.
- Heat a large skillet and add oil.
- Add salmon cakes and fry them until they are golden brown on each side and heated through.
- Serve with Horseradish sauce.
- Whisk all of the ingredients for the sauce together.