Smoked salmon and dill fishcakes with chicory

Method

1. In a bowl, gently mix the salmon, mash, half the chopped herbs, the cornichons, lemon zest and plenty of pepper. Shape into 4 small patties, then chill on a plate for half an hour. Meanwhile, whisk the lemon juice with 3 tbsp of the olive oil, season and set aside.
2. Heat the remaining oil in a large frying pan over a medium heat. Dust the fishcakes well with flour, then fry for 3-4 minutes on each side until crisp and cooked through.
3. Halve each chicory lengthways, remove the thick stalk end, then slice finely. Toss with the lemon dressing and the remaining herbs, then serve alongside the fishcakes with lemon wedges.