• 210g Salmon fillet (Loch Duart if available)

• 26g Shallots, peeled & finely chopped

• Tbsp extra virgin olive oil

• 90g Smoked Haddock

• 100ml full fat milk

• 210g Potatoes (Maris Piper) peeled, cut into

• 20g Washed, chopped herbs; dill, flat parsley, tarragon, chervil

• 80g Shallots

• 50g Butter

• 250g Spinach, picked & washed

• 130g Watercress, trimmed and washed

• 80g Flat leaf parsley, picked & washed

• 140ml double cream

• 20g Shallots, peeled & finely chopped

• 2 tbsp White wine vinegar

• 4 tbsp Dry white wine

• 4 tbsp Whipping cream

• Lemon juice of ½ a lemon

• Pinch of cayenne

• 40g Tomato concasse, De-seed & diced

• 50g flour

• 50ml milk

• 1 egg beaten

• Home made breadcrumbs

Fish Cake
To make the fish cake, cover the salmon with the shallots and olive oil and roast for 8 mins or until cooked in centre
Cool, drain and flake the salmon
Poach the Haddock in milk for 5 minutes, cool, drain and flake
Mix the salmon, haddock with the boiled potatoes and above herbs and season to taste
This mixture will make four fish cakes. Portion and shape
Now coat the fish cakes in flour, then egg, breadcrumb
Deep fry until golden brown and even in colour then place in a hot (180 C) oven for 6 minutes

Herb Puree
For the herb puree. sweat the shallots in butter for 5 minutes. Add spinach, watercress & parsley, season
Continue cooking until spinach is tender
Drain and lightly chop
Add cream then put to one side

Lemon Beurre Blanc Sauce
To make the lemon beurre blanc sauce, reduce the Vinegar, wine & shallots to a glaze (to one third)
Over a gentle heat add the whipping cream and gradually whisk in the butter, keep bringing the beurre blanc back to the boil as you add the butter
Season with salt, pepper & cayenne
Finish with freshly squeezed lemon juice

To serve
Place the fish cake on top of the bed of herb puree
Pour beurre blanc around fish cake and finally garnish with concasse tomato and chopped chives.