Mini Salmon & Lemon Fishcakes

This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!)

• Ready In: 45 mins
• Yields: 15 cakes

Ingredients

• 2  large baking potatoes
• 2  tablespoons olive oil
• 1⁄2 lemon, juice and zest of
• 1  egg yolk
• 5  ounces smoked salmon, trimmings plus extra to serve
• 1  tablespoon  chopped fresh parsley, plus extra
•  fresh parsley, for garnish
• 2  tablespoons flour or 2  tablespoons  gluten-free flour
• 1  teaspoon fresh coarse ground black pepper
•  oil, for frying

Directions

1. Mix pepper with flour and set aside.
2. Microwave potatoes on high for 10 mins until tender. Allow to cool for about 5 minutes. Scoop the potato out of its skin into a bowl, then mash and cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon trimmings and parsley.
3. Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
4. Dust each cake with the peppered flour, then fry over low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with extra salmon and parsley.