Kevin Hopgoods' Regal Salmon Fishcakes

Ingredients (Serves 4/6)
500gms Boneless Regal Salmon Fillet
150gms Warm mashed potato
1 medium sized leek (sweated in butter)
1 Tblsp coarse grain mustard
1 Tblsp of mayonnaise
Marlborough sea salt and black pepper
1 egg
Plain flour
Breadcrumbs
Zest of 1 lemon
Oil

Method
1. Season salmon fillet and bake for 7 minutes at 200'c.
2. Mix mash, leek, mustard and mayonnaise in a bowl, add the salmon and mix, aiming to keep the salmon in large flakes. Season to taste.
3. Cover a tray with cling film, use a 7cm cutter as a mold ,2/3rds fill with the moist mixture to make approx 6 cakes.
4. Cover and place in the freezer until firm.
5. Fill 3 separate bowls with flour, beaten egg and breadcrumbs mixed with the lemon zest.
6. Lightly coat the firm fish cakes, first in the flour then the egg and finally an even coat of breadcrumbs.
7. Gently shallow fry in oil for 7 minutes on either side or until golden brown and heated through.
8. Serve with a crisp green salad and a glass of local Sauvignon Blanc!