Serves 4
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
900 g (2 lb) potatoes, peeled and cut into large chunks
25 g (1 oz) butter
6 spring onions, trimmed and finely chopped
1 small egg, beaten
salt and freshly ground black pepper
75 g (3 oz) instant polenta
vegetable oil, for shallow frying
* Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
* Cook the potatoes in lightly salted boiling water until tender
* Drain and mash the potatoes and let them cool. Whilst they are cooling, melt the butter in a frying pan and cook the spring onions for 3 - 4 minutes, until softened
* Add the spring onions with any remaining butter to the potatoes. Mix well, then add the beaten egg and 25 g (1 oz) of the instant polenta. Add the salmon chunks and season with salt and pepper, mix again, then form into eight fish cakes
* Sprinkle the remaining polenta onto a large plate, and use it to coat the fish cakes
* Heat some vegetable oil in the frying pan and fry the fish cakes in batches for about 3 - 4 minutes on each side. Drain on kitchen paper, then serve with salad or vegetables