3 Beat the eggs with the milk then dip the cakes a few at a time, making sure to coat them well.
4 Coat with breadcrumbs. Heat a large pan and lightly fry each cake until golden on both sides. Preheat the oven to 80C to keep warm if needed.
5 To make the aioli; put the garlic, salt, dill and lime zest into a mortar and pestle or into the bowl of a food processor then puree.
6 Add the egg yolks one at a time, then drizzle in the oil until a thick paste is created. Add the lime juice and stir. A little boiling water can be added if you prefer a thinner aioli.
7 Serve the salmon cakes with the lime and dill aioli, a scattering of micro greens and a drizzle of olive oil.