Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips recipe | delicious.

Ingredients

• 500g maris piper potatoes, cut into even chunks
• 25g butter
• 400-500g hot-smoked salmon (or use poached salmon fillets)
• Finely grated zest and juice 1 lemon, plus wedges to serve
• 2 tbsp freshly snipped chives
• 2 tbsp chopped fresh parsley, plus extra to garnish (optional)
• 4 spring onions, finely chopped
• 2 tbsp plain flour
• 2 medium free-range eggs, beaten
• 150g dried white breadcrumbs
• Rapeseed or sunflower oil for frying
• For the chips
• 1kg maris piper potatoes, skin on, cut into thin chips
• Pinch sea salt
• 1-2 tsp smoked paprika
• Glug rapeseed oil
• For the lemon mayonnaise
• 2 medium free-range egg yolks
• 1 tsp dijon mustard
• 300ml light olive oil
• Zest 1 lemon and 1 tsp juice
• Small handful chopped fresh dill to garnish