In the stores you can buy fish cakes perfect for a quick dinner. In this recipe you make your own potato salad, but that can also be bought in the store.
Fry the fish cakes in butter in a frying pan until golden and cooked through.
Boil potatoes tender in unsalted water, drain, cool and peel.
Dice potatoes, slice leek, cut bell pepper in dices and finely chop parsley.
Combine potato, leek, bell pepper and parsley in a bowl.
Mix sour cream, mayonnaise, mustard and brine from gherkins to a dressing.
Pour the dressing over the vegetables and mix well.
Serve the fish cakes with the potato salad and a fresh salad on the side.