For the Salsa Verde
25g/2oz white breadcrumbs
1 tbsp of red wine vinegar
basil, small bunch
flat-leaved parsley, small bunch
2 garlic cloves, chopped
½ tsp salt and freshly ground black pepper
60ml/4fl oz olive oil
1 tbsp salted capers, rinsed
To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste.
With the motor running, add the olive oil a little at a time, until it is all incorporated.
Add the capers and blitz for 2 seconds (literally press the switch on and off, to preserve the texture).
Next cook the potato and mash them before placing in a bowl and allowing to cool. Poach the salmon for about 5 mins in a pan of simmering milk or water before turning off the heat and leaving in the pan with the lid on for a further five mins.
Strain the liquid and flake the fish into the bowl with the potato, add finely chopped onion, parsley, the salsa verde , lemon juice and seasoning. Mix well, at this stage it might be useful to fry off a small piece to taste for seasoning.
If the mixture is too wet add some flour or breadcrumbs; shape the mixture into 4 fishcakes and dust with flour. Place in the fridge for half an hour, this will help them keep their shape when cooking.
Shallow fry until golden brown on both sides, serve your Salmon fishcakes with salsa verde on a bed of salad