This recipe has been kindly shared by Sally Hallwood.  In her own words this is, 'Great for any left over salmon and perfect for Boxing Day.'

Feeds 4.

• A good handful of Oak Roasted Salmon - approx 120g - flaked
• 5-6 Capers
• 4 tablespoons of Mashed Potato
• 2 large Free Range Eggs - beaten in separate bowls
• Sea Salt and Black Pepper
• 1/2 Red Chilli  - optional
• Juice of half a Lemon
• 1 heaped tablespoon of Plain Flour, seasoned to taste
• Breadcrumbs - brown or white

Place the  potato, capers, chilli, lemon juice and one beaten egg into a blender and pulse to your preferred consistency .  Fold or pulse in the salmon flakes.  Scoop a small handful at a time and shape into a cake, dip into the second beaten egg then into the flour followed by the breadcrumbs. Fry in mild oil ( Jo uses Rapeseed oil) until golden brown and then finish in a medium oven for about 20 minutes. 

Serve with a salad, hollandaise or mayonnaise - and a glass of white wine!