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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.

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Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.

A family-run noodle shop in Danang, recognized by the Michelin Guide, has captivated Korean tourists with its flavorful fish cake noodle soup, a dish they found both familiar and uniquely Vietnamese.

Do not leave unattended). Drain on kitchen paper and keep warm while you cook the rest. Serve the fish cakes with wedges of lime and the aioli.