Hot-smoked salmon fishcakes and green salad
prep 15 min cook 30 min serves 2
200g sweet potato, cut into 5mm-thick slices 2tsp olive oil, plus extra to drizzle 2 banana shallots, inely chopped 2tbsp inely chopped fresh dill, plus extra sprigs, roughly chopped, to garnish 4 spring onions, inely chopped 150g hot-smoked salmon (skin discarded), laked 30g fresh breadcrumbs Spray olive oil 2 baby gem lettuces, leaves shredded 2 cucumber, cut into half moons Juice 2 lemon, plus wedges to serve