Fresh salmon cakes

Saute finely minced onion, red pepper and celery with a big pinch of salt in a little olive oil over medium until the onion is translucent, about 5 minutes.

Add the drained capers and saute a couple of minutes to dry them and intensify them; turn off and cool to room temperature.

Skin the salmon by cutting down to the skin, turning the blade flat and cutting across; cut into large cubes, then chop with a cleaver to a coarse-ground texture.

In a bowl combine the salmon, cooled vegetables, raw minced garlic, mayonnaise, cayenne, black pepper, salt, a little panko, Old Bay and Dijon; mix thoroughly.

Cover tightly with plastic wrap and chill at least an hour or two so the flavours meld and the crumbs hydrate.

Divide into four rough balls on a panko-dusted plate, pat down, dust the tops with panko and shape with wet fingers about three-quarters to an inch thick.

Fry over medium in a little olive oil about 3 minutes a side, flipping when it has cooked about a third of the way up; medium inside is fine.

Serve with a tomato salad, a lemon wedge, remoulade sauce and crossed chives.