Ingredients

Ingredients For the potatoes

• 250g/9oz small potatoes, preferably red-skinned potatoes such as Roosevelt

• sea salt and freshly ground black pepper

• 2 tbsp olive oil

For the fishcakes

• 250g/9oz salmon, poached, flaked, bones removed

• 150g/5oz white crab meat

• 150g/5oz brown crab meat

• 1 tbsp good quality mayonnaise

• handful fresh flatleaf parsley, chopped

• handful fresh dill, chopped

• 1 red chilli, finely chopped

• 1 tsp Dijon mustard

• sea salt and freshly ground black pepper

• 1 tbsp olive oil

For the tartare sauce

• 4 tbsp good quality mayonnaise

• 4 small cornichons or gherkins, finely chopped

• 1 tbsp capers

• handful fresh flatleaf parsley, finely chopped

• ½ lemon, juice only

• 1 tsp grated fresh horseradish

• sea salt and freshly ground black pepper

To serve

• 2 large handfuls fresh baby spinach

• 1 tbsp olive oil

• sea salt and freshly ground black pepper

Description

Prepare The Fishcakes In Advance And Chill. Remove From The Fridge 30 Minutes Before Cooking, And Fry Just Before Serving.

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