500g potatoes, cut into chunks
85g broccoli, cut into small florets
pack of 2 poached salmon fillets
1/2 tsp English mustard powder
juice 1 lemon, plus wedges to serve
small bunch dill, chopped
1 tbsp sunflower oil
1 tbsp Dijon mustard
1 avocado, peeled, stoned and roughly chopped
100g cherry tomatoes, halved
100g bag watercress
Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice, mustard powder and dill and season well, then shape into 4 cakes.
Heat the oil in a pan and fry the fishcakes for 3-4 mins each side until golden, don’t prod pr poke them while they are cooking or they may start to fall apart, you want a nice golden crust before you turn them over.
Whilst the fishcakes are cooking, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.