Simon and Dave served up tasty fish cakes with dill tartar sauce on The Hairy Bikers Comfort Food show.

The duo says: “If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise.”

The ingredients for the fish cakes are: 400g cold mashed potato, 500g poached salmon, 100g hot smoked salmon, 1 lemon, zest only, small bunch dill, salt and freshly ground black pepper.

For the coating: plain flour, 2 free-range eggs, 100g panko breadcrumbs.

For the dill tartare sauce: 1 free-range egg yolk, pinch salt, 1 tsp Dijon mustard, 250ml neutral-tasting oil, such as sunflower or groundnut, 4 tbsp cornichons, drained, finely chopped, 3 tbsp capers, drained, finely chopped, few snips chives, small bunch dill, finely chopped and 1 lemon, juice only.

To fry: 2 tbsp olive oil, large knob of butter and salmon caviar, to serve (optional).