Step 1

Put the potato into a large pan of cold salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain, return to the pan, cover and cook on a low heat for 1 minute to dry out. Season well and mash, then set aside to cool slightly.

Step 2

Meanwhile, make the slaw by tossing the fennel and spring onion in a bowl, then adding the dip, half the lemon zest and the fennel fronds. Mix well.

Step 3

Add the salmon, rocket and remaining zest to the mash and mix. Divide into 6-8 fishcakes. Shape with lightly floured hands. Heat 3 tbsp olive oil in a frying pan, then fry the fishcakes for 1-2 minutes on each side over a medium heat until piping hot. Serve with the slaw and lemon wedges.