Method

• 1.
  Line a baking tray with baking paper.
• 2.
  Cook the salmon fillet in a bamboo or metal steamer over a pan of boiling water for 6 minutes, or until the salmon is just cooked through.
• 3.
  Place the salmon fillet in a bowl and flake with a fork. Add the smoked salmon, potato, onion, parsley, chives, 1 egg and mayonnaise. Season to taste, then mash together using a potato masher.
• 4.
  Form the mixture into 8 round balls, flatten slightly into patties, then place on the tray and chill while you prepare the mayonnaise.
• 5.
  For the preserved-lemon mayonnaise, mix together the mayonnaise, creme fraiche or sour cream, lemon and chives, then cover and chill until ready to serve.

• 6.
  Pour 3-4cm oil into a large, deep frypan and heat over medium-high heat. Test the temperature with a cube of bread - it will turn golden in 30 seconds when the oil is hot enough.
• 7.
  Meanwhile, spread the flour and breadcrumbs on two separate sheets of baking paper. Beat the remaining 2 eggs in a small bowl. Dip the salmon fishcakes first in the flour, then into the beaten egg, and finally coat generously in the breadcrumbs.
• 8.
  Shallow-fry the fishcakes, in 2 batches, until crisp and golden. Serve on a bed of salad leaves, drizzled with the preserved-lemon mayonnaise and with lemon wedges to squeeze.