Ingredients

• 225g/8oz floury potatoes
• peeled and cut into chunks
• 40g/¾oz butter
• 6 spring onions
• thinly sliced
• 3 tbsp chopped fresh flatleaf parsley
• 1 lemon
• zest and juice
• 375g/13oz salmon fillets
• diced into 1cm/½in pieces
• salt and freshly ground black pepper
• 2 tbsp olive oil
• small handful watercress
• to serve
• 175g/6oz good-quality salmon fillet
• skinned
• finely diced
• 1 lemon
• juice only
• 3 tbsp chopped fresh chives
• 1 banana shallot
• finely chopped
• 2 handfuls watercress
• leaves picked
• 200ml/7floz rapeseed or light olive oil
• 2 free-range egg yolks
• 1 tsp white wine vinegar
• ½ tsp English mustard powder
• 1 tsp salt
• 1 lemon
• juice only

Directions

• For the salmon fishcakes
• boil the potatoes in a pan of boiling water for 12-18 minutes
• or until tender. Drain and return to the pan
• then place over the heat for one minute to drive off any excess moisture. Pass the potatoes through a potato ricer into a bowl
• then 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 eight small fishcakes.
• Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side
• or until cooked through and golden-brown on both sides.
• For the salmon tartare
• place all of the ingredients into a bowl and stir until well combined.
• For the watercress mayonnaise
• blanch the watercress in a pan of boiling water for one minute. Drain
• refresh in iced water and then squeeze out the excess liquid.
• Blend the watercress and oil in a blender until smooth.
• Blend the egg yolks
• vinegar
• mustard
• salt and lemon juice into a food processor until well combined. With the motor still running
• slowly add the watercress oil until incorporated and the mixture has become mayonnaise. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the watercress onto serving plates and spread out into a circle. Spoon a layer of tartare on top
• then some watercress and finally a fishcake.