Salmon Fishcakes with buttered spinach and lemon caper sauce

Ingredients

600g salmon

300g potatoes, peeled and cut into chunks

1 lemon, juice only

2 shallots, finely chopped

Handful of flat leaf parsley, chopped

2 tbsp olive oil

Salt and freshly ground pepper

1 slice wholemeal bread, made into crumbs

1 egg, beaten

1tsp flour

For the lemon caper sauce

2 tbsp small capers, drained and washed

juice of 1 lemon

Small handful fresh dill, finely chopped

Salt and pepper

200g spinach leaves, washed and stalks removed

Pinch of nutmeg

45g butter

Salt and pepper

Boil the potatoes in salted water for 15 minutes until tender.

Poach the salmon in simmering water for 15 minutes, flake and set aside.

Heat some olive oil and cook the shallots until softened.

Mash the potatoes with a little butter and adjust the seasoning if necessary

Combine the potatoes with the flaked salmon, juice of 1 lemon, shallots and chopped parsley.

Form the mix into 4 fishcakes, coat in flour, dip in the beaten egg and then into the breadcrumbs.

Heat the olive oil and fry the fishcakes over a moderate heat for 4 minutes each side, until golden brown.

Wilt the spinach in the hot melted butter and add the nutmeg.

Melt the remaining butter and add the capers and dill, fry for a few minutes and add the lemon juice. Season with salt and pepper. Drizzle the sauce on the fishcakes and spinach and serve hot.