Jamie’s Cajun salmon and prawn fishcakes

Instructions

1. Start by defrosting the salmon and prawns, preferably overnight in the fridge, covered on the bottom shelf.
2. Peel the potatoes and cut into large even-sized chunks, then put them into a pan of boiling salted water and cook for 15 minutes, or until cooked through. Drain and leave to steam dry, then mash well in a bowl and leave to cool.
3. Carefully remove and discard the salmon skin, if the fillets have it, then roughly chop with the prawns. Deseed and finely chop the chilli and add it to the mash with the fish, prawns, a pinch of salt and pepper and the finely grated zest from half a lemon. Mix well, divide into 6 pieces, and shape each one into a patty about 1.5 cm thick.
4. Whiz the bread, Cajun seasoning and a lug of olive oil in a food processor to make fine breadcrumbs, then tip on to a plate. Mix the flour with 1½ tablespoons of water to form a loose paste, then brush over one side of the fishcakes. Gently press into the breadcrumbs until well coated, then brush the other side and do the same, transferring them to an oiled tray as you go.
5. Cover with clingfilm and pop into the fridge for 30 minutes to firm up. Meanwhile, preheat the oven to 200°C (400°F/gas 6).
6. Bake the fishcakes for 20 to 30 minutes, or until crisp, golden and cooked through.
7. Meanwhile, chop the lettuce, cucumber, tomatoes and dill (if using) together on a board, then dress with the vinegar, extra virgin olive oil and a pinch of salt and pepper. Divide between your plates, pop a fishcake on each portion, top with fiery horseradish (feel free to go for as much or as little as you like), and serve with the remaining lemon, cut into wedges.