Name: Salmon Fishcakes with Lemon Mayonnaise by Raymond Blanc
Total time: 50 min
Yield: 8
Ingredients: 600g large potatoes (King Edward or Maris Piper); 500g salmon fillet (or individual fillets with a total weight of 500g); A good pinch of sea salt; good pinch of ground black pepper; 2 sprigs of tarragon, coarsely chopped; 1/4 bunch of parsley, coarsely chopped; 1/4 bunch flat leaf parsley, coarsely chopped; 2 good pinches of sea salt; 2 good pinches of ground black pepper; 1 lemon, zest only; 100g plain flour for dusting; vegetable oil or olive oil for frying; 1 egg yolk, medium, organic/free-range; 10ml water; 1/4 lemon, juice only; 2 tsp Dijon mustard; 1 pinch of sea salt; 1 pinch of ground white pepper; 80ml vegetable oil

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