Avocado fishcakes

Ingredients 1 avocado, 1 Maris Piper potato, smoked salmon, prawns, spring onion, old bread, coriander, lime

Serves: 4 Preparation: 30 minutes

When I posted my recipe for avocado mash last week, I knew (despite my hatred of fish) that it would make the perfect base for a fishcake. Some smoked salmon, juicy prawns, the delicate creamy avocado mash with a tangy hit of lime smothered in coriander breadcrumbs... if you like fish then you'll love this!

1) Peel and cut the potatoes, then boil in hot salted water for 20 minutes and strain away the water. Set aside to cool.

2) Pulse the bread in the blender to form crumbs and stir through some finely chopped coriander.

3) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse in the blender until smooth and creamy, then add the potato, a squeeze of lime and pulse again to combine.

4) Chop 2 spring onions and stir through the mash, along with the salmon and prawns and season well. Form into patties and roll in the breadcrumbs.

5) You could fry these, but I baked in the oven for 15 minutes. Perfect with mayonnaise, yoghurt or even cocktail sauce

Salmon en papillote

Ingredients    Salmon fillet,curly kale, lemon, butter, thyme, garlic, chilli, ginger

1) halve and de-seed a chilli, peel and slice a knob of ginger and add into a pan with a generous knob of butter. Squeeze in the juice of half a lemon and add some thyme. 


2) Remove the chilli and ginger, then add in 3 crushed garlic cloves. Once the garlic has sizzled, remove from the heat and sieve out the thyme and garlic.


3) Tear off a sheet of tin foil big enough to completely enclose your fish. Add a generous handful of curly kale and rest the fish on top of the kale. Spoon on some of the flavoured butter and draw the foil closed like a cornish pasty.


4) Bake in the oven for 20-25 minutes and serve - I served with boiled exquisa potatoes with a knob of butter.

Smoked salmon pizza

Ingredients 1lb of strong white flour, 1 tablespoon of active dried yeast, 2 teaspoons of honey, 2 tablespoons of truffle oil, 250ml warm water, cream cheese, milk, dill, rocket, smoked salmon.

1) Pizza dough
Dissolve the yeast in 150ml of warm water and set aside to rest. After 10 minutes add the honey and truffle oil. Sift the flour into a large bowl and make a well in the centre. Add the yeast mixture a little at a time and mix thoroughly with your hands until it becomes dough like in consistency.
It is possible to make this if you have a dough attachment for your blender.
Transfer your dough ball to a lightly floured surface and flour your hands. Knead the dough for 10-15 minutes and then sit to rest in a large, lightly oiled bowl and cover this with a warm, damp cloth. The bowl must be big enough to allow the dough to double in size over the next hour.

Divide the dough into small dough balls and kneed these again before rolling out on a floured surface to make your pizza crust. Bake the base for 10-15 minutes.

2) Pizza sauce
Mix 2 tablespoons of cream cheese with a teaspoon of chopped dill and a little milk until it forms a smooth paste. Spread onto the pizza base.

3) Pizza topping
Top with smoked salmon and rocket and serve.

Fish pie

Ingredients 4 large potatoes, milk or cream, butter, parsley, 4 eggs, cod, salmon, smoked haddock, prawns, flour, onions

1) Peel the potatoes and quarter them, then boil in hot salted water

2) Hard boil your eggs, peel the shells from them and slice into halves

3) Layer the fish and prawns in an oven-proof dish and top with the egg halves

4) To make the parsley sauce finely dice half an onion and sautee in a pan with 3 tablespoons of butter. Stir in a little plain flour to thicken, add freshly chopped parsley and finish off with milk or cream

5) Mash the potatoes with a little milk or cream and a teaspoon of butter, pour the parsley sauce over the fish and pipe the mashed potato over the top

6) Bake in the oven for 25 minutes and serve