Salmon Fishcakes with Rocket Salad

Bring Whole Milk (1 1/4 cups) and Bay Leaves (2) to a simmer, add Skinless Salmon Fillets (9 oz) and poach it for about 10 minutes or until tender.

In a separate pot, boil the Potatoes (10.5 oz) until soft. Drain them once cooled and season with Salt (to taste) and Ground Black Pepper (to taste).

Zest Lemon (1). After, slice the zested lemon into wedges and set aside for serving.

Add the Fresh Thyme Leaves (to taste), Dried Oregano (1 tsp), and lemon zest to the potatoes. Mash the mixture well.

Add the salmon to the mixture.

Incorporate all the ingredients until blended.

Using your hands divide the mixture into 8 large or 12 small balls and pat and shape each ball into a fishcake, roughly 2 centimeters thick. Coat them in All-Purpose Flour (4 Tbsp).

Fry the fishcakes in Canola Oil (1 dash) for about 3-4 minutes on each side.

Once the fishcakes are done, take them out onto a paper towel to absorb any excess oil.

Serve them right up with a side of Arugula (1 bunch) and Radishes (to taste) dressed with a squeeze of lemon, Salt (to taste), Ground Black Pepper (to taste), and Extra-Virgin Olive Oil (2 Tbsp). Decorate with a lemon wedge to squeeze over the fish.