Hot smoked salmon and potato cakes with herby dressing

Ingredients

• Hot smoked salmon and potato cakes
• 4 medium-sized potatoes
• 2 tablespoon gluten-free flour, plus extra for dusting
• 1/2 teaspoon baking powder
• splash of olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 200 gram hot-smoked salmon, flaked into large chunks
• 2 spring onions, finely chopped
• sunflower oil, for frying
• sprigs of dills, to serve
• Dressing
• handful of flat-leaf parsley, including stalks
• 1 tablespoon wholegrain mustard
• 1/4 cup good-quality olive oil
• squeeze of lemon juice
• 3 tablespoon white wine vinegar
• few sprigs fresh dill