Ingredients

• 50g/1¾oz butter
• 1 shallot
• chopped
• 2-3 garlic cloves
• finely chopped
• 500g/1lb 2oz flatleaf parsley
• roughly chopped
• 400g/14oz frozen peas
• 1 litre/1¾ pints hot vegetable stock (or water)
• 50ml/2fl oz double cream
• 25ml/1fl oz olive oil
• handful of pea shoots
• to serve
• oil
• for deep-fat frying
• 225g/8oz floury potatoes
• peeled and cut into chunks
• 40g/1½oz butter
• 6 spring onions
• thinly sliced
• 1 tbsp chopped flatleaf parsley
• 1 lemon
• zest and juice
• salt and freshly ground black pepper
• 375g/13oz smoked salmon
• diced
• 110g/4oz plain flour
• 2 free-range eggs
• beaten
• 110g/4oz panko breadcrumbs

Directions

• For the parsley and pea soup
• heat the butter in a frying pan over a medium heat. Add the shallot and garlic and fry gently for about 3-4 minutes
• or until softened.
• Add the parsley
• peas and hot stock (or water)
• bring the mixture to the boil
• then reduce the heat until the mixture is simmering and continue to simmer for three minutes
• or until the peas are bright green and just tender.
• Place in a blender and blend until smooth.
• For the smoked salmon fish cakes
• heat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Boil the potatoes in a pan of boiling water for 12-18 minutes
• or until tender. Drain and return the pan to the heat for one minute to drive off any excess moisture. Mash the potatoes
• or pass through a potato ricer into a bowl. Set aside to cool slightly.
• Melt the butter in a frying pan and fry the spring onions for 2-3 minutes
• or until just softened.
• Stir the spring onions
• parsley
• lemon zest and juice into the potatoes and stir until well combined.
• Season with plenty of salt and freshly ground black pepper
• then add the salmon and carefully fold together.
• Divide the mixture into 16 small fishcakes
• each one the size of a thumb nail.
• Put the flour
• beaten egg and panko breadcrumbs into three separate bowls.
• Coat the fish cakes in the flour
• then beaten egg and finally in the breadcrumbs. Deep fry them (in batches if necessary) for 1-2 minutes
• or until golden-brown.
• Remove from the fryer and place on kitchen paper to drain away any excess fat.
• To serve
• pour the soup into shallow bowls and place the fish cakes in the centre. Garnish with the pea shoots and drizzle with cream and olive oil.