Directions

• Step 1 Place the corn, celery, onion, and pepper in a large bowl and mix thoroughly
• Step 2 Place the oil, sugar, and mustard powder in a medium bowl.
• Step 3 Pour in the vinegar. Whisk together and pour over vegetables. Toss to mix thoroughly. Add salt and pepper to taste. Cover and let stand at room temperature for 2 hours, to let flavors combine and mellow and the dressing infuse the vegetables
• Step 4 Preheat oven to 350 degrees and butter a baking dish. Squeeze the juice from 1 lemon. Remove the skin from the salmon, rinse in cold water and pat dry with paper towels.
• Step 5 Arrange fish in a single layer in the baking dish, Sprinkle with the lemon juice. Lightly salt and pepper. Add enough stock to half cover. Brush a little butter over a piece of foil and use to cover the salmon. Seal the foil o the sides of the baking dish. Poach in the heated over for 15 to 20 minutes.
• Step 6 Trim and discard crusts from bread. Put the slices in a food processor and pulse-blend until they from even sized crumbs
• Step 7 Test to see if the salmon is cooked. It should flake easily when pierced with a fork. Remove from the oven and set oven to its lowest setting. Drain the salmon and flake with 2 forks. Pick through with your fingers to ensure there are no small bones. Transfer flaked salmon to a large bowl.
• Step 8 Add the bread crumbs, herbs, and mayonnaise, and season with salt and pepper. Stir gently but thoroughly. Lightly beat the eggs in a small bowl. Add eggs to mixture and stir to combine. Perform a seasoning test: Heat 1 tablespoon oil in a frying pan and fry a little of the mixture until brown on both sides. taste and adjust seasoning as desired.
• Step 9 Divide the salmon cake mixture into 16 portions. Roll each into a ball, wetting your hands if the mixture is sticky, and flatten into a cake (about 1/2 inch thick.
• Step 10 Heat remaining oil in a frying pan. Add a batch of salmon cakes to fill the an without overcrowding. Fry over medium-high heat for 3 – 4 minutes until golden, Carefully turn over each cakes with a small spatula and brown the other side. Do not apply pressure to the cake after turning. Doing so results in uneven cooking.
• Step 11 Line a heatproof plate with paper towels and transfer the cakes to the plate to drain off any excess oil. Keep warm in the oven while cooking remaining cakes. Work quickly to cook remaining cakes so as not to dry out cakes that are being warmed. Make sure oven is at its lowest setting.
• Step 12 Stir the corn relish to evenly mix all the flavors and distribute the dressing, then divide it between 8 warmed plates and serve 2 cakes on each, with a lemon wedge
• Step 13 Enjoy!