Heat oven to 180C. Cook the potatoes in boiling salted water for 20 minutes,then drain and mash. Set aside to cool. Bake salmon for 10 minutes,then remove and cool.
Shred the salmon with a fork and fold into the potato with the Worcestershire sauce,tomato sauce,mustard,capers,lemon zest,parsley,and plenty of salt and pepper. Divide into 8 portions,shape into patties (use a 7cm pastry ring for a good shape) and chill for 30 minutes.
Cook the beans in simmering salted water for 5 minutes,drain and season. Dip each fishcake into flour,then beaten egg,then breadcrumbs,until completely coated.
Heat the butter and oil in a frying pan and cook the fishcakes on one side until golden brown,then turn and lightly cook the other side.
Serve with green beans and lemon.
Tips:
Use salmon or ocean trout with a good orange colour. Top but don't tail the beans,toss in olive oil,sea salt and pepper.
Use a 7cm diameter pastry cutter,lightly pack in the salmon mixture,then turn over and lightly press,for an even shape a la pic reference.
A mix of fine and coarse dry breadcrumbs gives a nice colour without burning.