Ingredients

• 250g/9oz small potatoes
• preferably red-skinned potatoes such as Roosevelt
• sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 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
• 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
• 2 large handfuls fresh baby spinach
• 1 tbsp olive oil
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the potatoes
• boil the potatoes in a large pan of salted water for 15-20 minutes
• or until tender. Drain
• and then return to the saucepan.
• Crush the potatoes slightly with a fork
• season
• to taste
• with salt and freshly ground black pepper
• and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes
• or until golden-brown and crisp.
• Meanwhile
• for the fishcakes
• combine the salmon
• white and brown crab meat
• mayonnaise
• parsley
• dill
• red chilli and Dijon mustard in a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• Shape the mixture into cakes using your hands
• and chill in the fridge until the potatoes are almost ready.
• For the tartare sauce
• mix all of the ingredients together in a bowl and season
• to taste
• with salt and freshly ground black pepper. Set aside.
• To cook the fishcakes
• heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side
• or until golden-brown and crisp.
• For the spinach
• place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes
• or until wilted. Drizzle over the olive oil and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the fishcakes between two serving plates
• place the roasted potatoes and spinach either side
• and spoon the tartare sauce around the edge of the plate.