Ingredients

• 180g (2/3 cup) crème fraîche, plus extra, to serve
• 2 tablespoons finely chopped fresh mint
• 3 teaspoon Dijon mustard
• 2 teaspoons finely grated lemon rind
• 550g potatoes, peeled, chopped
• 420g salmon fillets, skin removed
• 20g butter
• 1 leek, halved lengthways, thinly sliced
• 2 eggs
• 40g (1/4 cup) plain flour, plus extra, to dust
• 180g (2 cups) dried breadcrumbs
• 1 egg yolk
• Extra virgin olive oil, to shallow-fry
• 4 thick slices sourdough rye bread, toasted or chargrilled
• Snow pea shoots, trimmed, to serve

Method

• Step 1 Combine the crème fraîche, mint, 1 tsp mustard and 1 tsp lemon rind in a bowl. Season. Cover with plastic wrap and place in the fridge until required.
• Step 2 Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Mash until smooth. Season and set aside.
• Step 3 Meanwhile, place the salmon in a large, deep frying pan. Cover with cold water. Place over medium-high heat and bring to a gentle simmer. Cover and remove from the heat. Set aside for 10 minutes to poach. Remove fish from pan. Allow to cool slightly. Flake the flesh.
• Step 4 Melt the butter in a frying pan over medium heat. Add the leek and cook, stirring often, for 5 minutes or until softened. Set aside.
• Step 5 Whisk eggs in a bowl. Place flour and breadcrumbs on separate plates. Set aside. Combine potato, salmon, egg yolk, half the leek and remaining 2 tsp mustard and 1 tsp rind in a bowl. Season. Use hands dusted with flour to shape into 12 patties. Carefully dip patties in flour to coat. Dip in egg and then breadcrumbs, pressing firmly to coat.
• Step 6 Pour enough oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook the cakes, in batches, for 2 minutes each side or until golden. Serve on toast with remaining leek, crème fraîche sauce and snow pea shoots.