Hot Smoked Salmon Cakes with Dill Mustard Dressing - Connemara Smokehouse

Ingredients

• 500g Potatoes, peeled and quartered
• 1 Red onion, peeled and thinly sliced
• Salt & freshly ground pepper to taste
• 3 Tbsp Mustard, grain
• 2 Tbsp Brown sugar
• 3 Tbsp Dill, roughly chopped
• 1 Tbsp White vinegar
• 4 Tbsp Self raising flour, (plus extra for dusting the fishcakes)
• 200g Connemara Smokehouse Roast Smoked Salmon
• Vegetable oil, (or butter and oil together)
• 1 handful Parsley, roughly chopped
• 1 handful Rocket, or watercress
• 1 Lemon, cut into quarters