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Smoked Salmon Fish Cakes and salad

INGREDIENTS (Serves 2)

300g potatoes, peeled but left whole

1tbsp chopped dill

2 spring onions finely chopped

100g smoked salmon roughly chopped

40g fresh breadcrumbs

1 large egg beaten

1tbsp sunflower oil

For dressing and salad

Juice of half a lemon

1tbsp sweet chilli sauce

2tbsp light olive oil

1 firm avocado sliced

Chicory and watercress to serve

DIRECTIONS

1. Bring a pan of water to the boil, add the potatoes and boil for 15 mins until tender, not mushy
2. Drain and when cool enough to handle coarsely grate into a bowl
3. Mix in seasoning, dill spring onion and salmon
4. Stir in 2/3 of the egg
5. Quarter the mixture and shape into 4 thick fish cakes
6. Use the remaining egg to coat the fish cake and cover in bread crumbs
7. Gently heat the oil in the pan and fry the fish cakes on both sides until hot golden and crunchy
8. Mix the lemon juice, chilli sauce and olive oil
9. Toss the dressing with the avocado and salad leaves and serve with the fish cakes