There are lovely, you can try as well.
Cook the potatoes in a solted water until soft, meanwhile, bring some water to the boil in another pan. Add the salmon and simmer for 5 minutes, then drain them. When the salmon is enough cool to handle, break it into flakes, removing any bones. Drain the potatoes well and press through a potato ricer or mash until smooth.
In a small bowl mix together the butter, creme fraiche, egg until smooth. Mix together the mash potatoes, salmon, breadcrumbs,chopped parsley and butter mixture, season with salt and black pepper.
Divide the mixture into balls, then coat them in extra breadcrums .
In a deep frying pan hest the oil and fry the fishcakes about 5-6 minutes, turing them over and fry until golden. Lift them out onto kitchen paper and keep hot while you cook the rest.
There are tasty cold and warm. Serve with garlic & parley sauce, recipe is on my blog.