Salmon And Caper Fishcakes

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2 shallots or half of a small white onion, peeled and chopped

1 carrot, chopped

1 stalk of celery, chopped

1 bay leaf

1 teaspoon of whole black peppercorns

1/2 cup dry white wine

Kosher salt and freshly ground black pepper

1 salmon fillet, 7 to 10 ounces or so

1 cup cold mashed potatoes

1 tablespoon capers

5 or 6 cornichon, coarsely chopped

1/4 cup chopped watercress

1/4 cup chopped fresh dill

zest of half a lemon

3 good pinches of cayenne pepper

2 or 3 tablespoons flour

1 tablespoon olive oil

1 tablespoon butter

Lemon slices to serve

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