Fish Cakes With Horseradish Creme Fraiche | Donna Hay

Ingredients

• 500g chat (baby) potatoes
• 4 cloves garlic, crushed
• ⅓ cup (80ml) extra virgin olive oil
• 2 tablespoons finely grated lemon rind
• 1 tablespoon lemon juice
• sea salt and cracked black pepper
• 4 x 125g salmon fillets, skin off
• 1 tablespoon caraway seeds
• ⅓ cup (65g) baby capers, rinsed and drained
• 2 cups flat-leaf parsley leaves, roughly chopped
• 2 eggs
• 5 cups (350g) fresh white breadcrumbs
• 60g unsalted butter
• ⅔ cup (160g) crème fraîche
• 2 tablespoons lemon juice
• 2 tablespoons horseradish cream
• lemon wedges, to serve