LEMON CAPER FISH RECIPES

Steps:

• Put the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until tender. Drain and steam dry for 5 minutes. Tip back into the pan and mash with the milk and plenty of black pepper.
• Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook for 7-8 minutes until soft. Add the shallots to the mash along with the drained sardines and the lemon juice, then mix well. Roll heaped tablespoons of mixture to make about 20 balls.
• Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat another splash of the reserved oil in the frying pan and fry the balls until golden all over and heated through (about 10 minutes). Remove from the pan and cover to keep warm.
• Warm the crème fraîche in the pan with the mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and more pepper to serve.

Steps:

• Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes. 
• Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels. 
• Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. 
• Arrange the salmon cakes on a platter and serve alongside the sauce.