For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.

2. Set the salmon in the dish, skin side down. Rub the top of the fish with olive oil and sprinkle with salt and pepper.

Serve the fish cakes atop a crisp, leafy green salad, sandwiched between slider buns with homemade aioli, or simply dunked in ...