Cut 450g salmon fillets (preferably the fatty/farmed variety) into chunks. Take a quarter of the fish, and place in a food processor, along with 2 tsp Dijon mustard. Let the machine run until the mixture becomes pasty.

Add the rest of the salmon, along with 2 shallots, coarsely chopped. Pulse on and off until the fish is chopped and combined with the paste. Scrape into a bowl.

Add ¼ cup breadcrumbs, 1 tbsp capers, chopped, and some salt and pepper, stir to combine. Form into 4 patties.

Heat a little rapeseed oil in a pan to a medium-high heat and fry the patties on each side for 3 minutes, until till golden. Be careful not to overcook.

Serves 4.