Peel the potatoes and cut them into 3-4cm chunks. Place into a pan of cold, salted water and bring to the boil. Once boiling, turn down the heat to a simmer and cook for 15 minutes until completely soft. While the potatoes are cooking, you can get on with cooking the salmon.

Heat the oil in a frying pan over a high heat and add the salmon, skin-side down. Cover and fry for 3-4 mins on each side until cooked through. Take off the heat and leave to cool. Remove the skin, flake the fish and set aside. Drain and mash, or pass the cooked potatoes through a ricer once completely tender. Leave to cool.

Heat the oven to 200C/180C fan/gas 6. Line 2 large baking trays with baking parchment. To the cooled mashed potatoes add the dill, coriander, chives a pinch of salt, chilli flakes and the garam masala and mix well.

Stir in the egg, then add the breadcrumbs and flaked fish, and combine well.

Using oiled hands, roll the mixture into balls that are 180g each. Flatten into patties (7-8cm in diameter) and put on the prepared trays. Brush all over with oil and bake for 25 mins, until golden and heated through. Remove from the oven and leave for 5 mins before serving with lemon wedges and lettuce on the side.