Salmon Fishcakes with Cucumber and Dill Sauce

Name: Salmon Fishcakes with Cucumber and Dill Sauce
Ingredients: 1 x 418 g tin red salmon; ¼ level teaspoon powdered mace; ¼ level teaspoon cayenne pepper; salt and freshly milled black pepper; 10 oz (275 g) Desirée or King Edward potatoes (weighed before peeling), peeled and cut into large chunks; 2 level tablespoons mayonnaise (see Related Recipe below); 2 heaped tablespoons fresh chopped parsley; 2 heaped tablespoons capers, drained and chopped; 6 cornichons (pickled gherkins), drained and chopped; 2 large hard-boiled eggs, chopped small; 1 level dessertspoon anchovy paste or 4 anchovies, mashed up; 2 tablespoons lemon juice; 1 large egg, beaten; 3 oz (75 g) matzo meal or fresh white breadcrumbs; 2 tablespoons groundnut or grapeseed oil; ½ oz (10 g) butter; 1 lb (450 g) cucumber; 1 level tablespoon fresh dill, chopped; 1 oz (25 g) butter; 2½ fl oz (65 ml) crème fraîche; 1 dessertspoon lemon juice; sprigs of dill; lemon wedges