If not using leftover or canned salmon, preheat the grill on high and place the salmon fillets on a greased baking tray - cook for 7 minutes then leave to cool.

Flake the fish into a large bowl and cover with some kitchen roll to absorb any excess liquid (they ooze a little as they sit when using fresh fillets).

Peel and quarter the potatoes, place in a saucepan of cold water then bring the boil. Simmer for 8-10 minutes until they yield to the point of a sharp knife. Drain very well and allow to sit in the sieve/colander to steam dry for a few minutes.

If you have a potato ricer, use it to rice the potatoes over the flaked salmon then add the lime zest, coriander, harissa and season well with salt and pepper.

Mix together and form either 6 burger sized patties about 1.5 cm deep or 12 smaller ones. Place on a plate and cover with cling film, chilling in the fridge at least for an hour if not over night. You can freeze the fishcakes at this point and thaw in the fridge overnight if you don't need them all at once.

When ready to cook, heat the oil in a small-ish sauté pan on medium heat and meanwhile, mix the Old Bay seasoning with the flour and roll the fishcakes in it, pressing down firmly to coat them well.

Place the fishcakes in the oil carefully and cook for 3-4 minutes a side (2-3 for the smaller ones), trying to turn only once or twice until the fishcakes have a charred (not burnt!) appearance and they are reheated all the way through. If you need, they can be transferred to a baking tray in a low oven for up to 30 minutes before serving.