fish cakes sauce vierge by Steven Dolby

(Serves 5 people)
INGREDIENTS
570g Potatoes
7oz Salmon fillet
200g Cooked smoked trout
Lemon zest (to taste)
1/2 Freshly squeezed lemon
Italian flat leaf parsley (small handful)
Fresh thyme (pinch)
E V olive oil (to coat the potatoes)
1/2 Medium red onion
1 Clove garlic
Olive oil
Salt & ground black pepper (to taste)
Plain flour
Eggs
Bread crumbs
SAUCE VIERGE
1/2 Small red onion
1 Medium tomato
2 Tsp capers
1 Tsp anchovies
Italian flat leaf parsley (small handful)
1/2 Freshly squeezed lemon juice
3/4 Cup good quality E V olive

© STEVEN DOLBY