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1
Boil the potatoes in salted water until tender.
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2
Drain, return to the pan and mash thoroughly without milk, butter or water.
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3
Tip the mash into a mixing bowl.
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4
Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
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5
Crumble in the stock cube and add the bay leaf.
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6
Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
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7
Turn off the heat, cover the pan and leave for five minutes.
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8
Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
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9
Season generously with pepper and lightly with salt.
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10
Mix thoroughly until smooth.
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11
Now flake the remaining fish and fold through the mixture.
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12
Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
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13
Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
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14
Melt the butter and stir in the flour until smooth.
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15
Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
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16
Add the milk and cream.
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17
Reduce the heat and simmer gently for five minutes.
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18
Shred the spinach.
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19
Stir spinach and dill into the thick, creamy sauce.
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20
Cook for a few minutes until the spinach wilts.
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21
Taste and adjust the seasoning.
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22
Preheat the oven to 400F or 200 degrees C.
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23
Oil a baking sheet.
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24
Dust the fish cakes with flour, shaking off any excess.
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25
Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
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26
Transfer to the baking sheet and cook in the oven for 10 minutes.
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27
Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.
