Delicious fishcakes

I made these for supper last night, out of some leftover salmon and smoked salmon, adapting a recipe I often use for crab cakes. The salmon had been smothered in lemon zest after it was cooked, so the finished cakes were very lemony.

Mix and mash together 450g cooked salmon and smoked salmon. Add 50g Matzo meal, a quantity of chopped parsley and a little finely chopped chilli pepper. Stir together one egg, 2 tsp Dijon mustard, and a tablespoon of lemon juice. Mix this in with the fish, and leave to stand for at least half an hour. Fry in a drop of olive oil.

We ate this with a tomato salad dressed with olive oil and spring onions.