Hot Smoked Salmon Fishcake

Roughly chop the dill (stalks and all). Roughly chop the chives (or use scissors). Zest the lemon then chop in half. Remove the skin from the smoked salmon then flake the flesh into a mixing bowl. Stir in the chives, half the dill, the crème fraîche, half the breadcrumbs and the mustard. Season with a pinch of salt and plenty of pepper.

Trim the cucumber, then using the peeler, peel long ribbons along its length, turning as you go. Stop when you get to the centre (it will become too difficult to peel!). Pop the ribbons in another mixing bowl along with the mustard seeds, sugar and white wine vinegar. Season with a pinch of salt and pepper, toss together and set aside. Roast the beetroot on the middle shelf of your oven till soft, 20-25 mins.

Meanwhile, pop the remaining breadcrumbs on a plate. When the potato is drained, leave to cool for a few minutes before adding to the bowl with the salmon. Use a fork to mash everything together gently then use your hands to start forming the mixture into one large fish cake per person. Lay the cakes in the breadcrumbs and turn to coat each side.

Put the fish cakes on another baking tray, drizzle with oil and bake on the top shelf of your oven till golden, 12-15 mins. Melt the butter in a small saucepan along with the lemon zest and half the juice. Stir in the prawns and poach gently till cooked, 3-4 mins, turning occasionally. IMPORTANT: The prawns are cooked when opaque in the centre. Finish with a squeeze of lemon juice to taste and a pinch of salt and pepper.