SALMON & DILL CAKES WITH AIOLL
In a big bowl, mix the salmon, potato, dill, spring onions and lemon rind, mixing lightly with a fork. Sprinkle with the cornflour, salt and pepper, then stir in the beaten egg. With floured hands, form into eight patties about two cm/3/4 inches thick. Put on a plate lined with greaseproof paper and chill in the fridge for at least three hours.
Preheat the barbecue. To make the aioli, place the garlic in a mortar with the sea salt and crush with a pestle to make a smooth paste. Transfer to a large bowl. Beat in the egg yolks. Add the oil, a few drops of oil at a time, continually whisking, until the mixture is thick and smooth. Beat in the lemon juice. Transfer to a serving dish, cover with clingfilm and set apart.
Grease a grill rack and a hinged wire grill basket. Brush the patties with oil on both sides and arrange in the basket. Cook over medium-hot coals, covered, for 8 minutes, until golden. Tul and cook the other side, covered, for minutes, until golden.
Serve with the aioli, garnished with dill sprigs.
SERVES 8