I served this with a dill and garlic mayonnaise. A sweet chili dip or a butter and lemon sauce would also go well with this dish. 
Ingrdients: to serve 2
2 salmon fillets
4 cloves garlic (crushed)
mayonnaise (enough to fill 2 small ramekins)
fresh dill
2 lemons
6 or 7 large potatoes (peeled and chopped into chunks)
1 tbpsn crushed chili flakes
1 tbpsn dried paprika
fresh parsley
ground black pepper
pinch of salt
bread crumbs
1 egg (beaten)
30g butter
50ml milk
sunflower/ vegetable oil
- Preheat the oven to gas mark 5 / 180 degrees celsius
- Add the potatoes to a large pan of boiling water with a pinch of salt. Put the lid on the pan and leave to boil for around 25 mins
- In the meantime you can prepare the dill and garlic mayo. Mix 2 cloves of the crushed garlic, juice of half a lemon, fresh dill and mayo in a small bowl. Mix together and add black pepper. Pour into each serving ramekin and place in the fridge until needed
- In a small oven dish add 2 slices of butter. Place the salmon on top and add the 2 lemon wedges to the dish
- Once the potatoes are done, drain them. Add them back to the pan and add the rest of the butter, milk and black pepper. Mash well until light and fluffy
- Add the chili flakes, paprika, parsley and the other 2 cloves of garlic. Mix it together and put in the fridge for 10 mins to cool down
slightly - Put the salmon in the oven (for about 20 – 25 mins in total)
- Take 2 small bowls. Add the breadcrumbs in one and the beaten egg in another
- Heat a large frying pan with sunflower or vegetable oil
- In the meantime take the mashed potato out of the fridge. Make the mixture into patties. You should end up with 4- 6 patties.
- Dip each one into the egg and then the breadcrumbs and then add to the frying pan. Cook on each side for 3-4 mins
- Take the salmon out of the oven and the mayo out of the fridge. Place them on each plate and then place 2 potato cakes onto each plate
- Serve with some lemon wedges and fresh dill
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