Ed Cooney at the Merrion treats us to his recipe for Salmon fishcakes.

1. Pre-heat oven to 200c/400f/ gas 6.
2. Butter and season a  tray sprinkle with the shallots sit the salmon on top drizzle with white wine season with salt and pepper.
3. Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle.
4. Sit the salmon in a colander over a pan to collect all the juices.
5. When all the juices have drained place in a small pot and reduce on a stove until a nice syrup consistency.
6. Break up the salmon into flakes add the syrup chopped parsley then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes, drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce!