For the fish cakes: :
Poach the salmon by placing it in a small pan with enough water to cover, a splash of white wine, a bayleaf, pepercorns and half a squezed lemon. Bring to the boil , then turn off the heat, it will cook in the warm water.
Boil the potatoes until soft and soften the shallot in a little butter. Drain the potatoes and mash.
Put potato and shallots in a large bowl with the salmon, yolks, parsley, coriander, lemon zest, a pinch of chilli, salt and pepper.
Using your hands, shape into little patties then dip into flour and allow to get cold and firm.
Assemble three bowls, the first containing flour, the next the beaten eggs and the third breadcrumbs. Dip the patties in each bowl in that order and fry gently in a deep pan and plenty of oil and butter for 3 minutes on each side.
To make the vinaigrette: :
Mix together the vinegar and water and a little salt and sugar.
When the sugar has dissolved whisk in the rest of the ingredients.