Salmon Fish Cakes with Sorrel and Watercress Salad in a Caper and Lemon Dressing

Ingredients

• 900g (2lb) potatoes, peeled and cut into chunks
• 750g (1½lb) cooked salmon
• 25g (1oz) butter, melted
• 1 tbsp chopped fresh dill
• 15g (½oz) chopped fresh parsley
• 1 tsp salt
• 50g (2oz) plain flour, seasoned with salt and pepper
• 2 eggs, beaten
• 150g (5oz) fresh white breadcrumbs
• 15g (½oz) sorrel leaves, torn into small pieces
• 15g (½oz) watercress, divided into sprigs
• Freshly ground black pepper
• Sunflower oil for deep-frying
• Juice of 1 small lemon
• 85ml (3fl oz) olive oil
• 2 tbsp capers, well drained, rinsed and finely chopped
• 1 small garlic clove, crushed
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill or fennel herb