• Peel the potato and cut into evenly sized chunks. Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy.
• Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they're a mixture of mash and larger lumps.
• Meanwhile, poach the salmon in a pan of simmering water. Cook gently for 3–5 minutes, until the skin, if any, pulls off easily, and the fish is just beginning to flake.
• Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes.
• Stir in the dill and capers. Season lightly and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. Use your hands to form into four large cakes or six smaller ones.
• Put the remaining egg in a shallow bowl, and tip the Juvela mix and Juvela breadcrumbs on to separate saucers.
• Dip each fishcake in turn into the Juvela mix, the egg, and finally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour or overnight to firm up.
• Heat a frying pan with the butter and oil until the butter begins to foam. Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.
• Serve with a simple green salad or this delicious Avocado Salsa.

For the Avocado Salsa

• Skin the tomatoes by pouring boiling water over them, then leave for exactly one minute before draining them and slipping off the skins when they’re cool enough to handle.
• Cut each tomato in half, then, holding each half cut side down over a saucer, squeeze gently to extract the pips. Now chop the tomato flesh as finely as possible.
• Next halve the avocado, remove the stone, cut each half into quarters then peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion.
• Combine everything together in a bowl, add seasoning, lime juice, Tabasco sauce and chopped coriander.
• Cover with cling film and leave on one side for an hour before serving to allow the flavours to develop.