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Crab, salmon and dill fishcakes with homemade tartare sauce, roasted red potatoes and wilted spinach

250g salmon, poached in the oven with a squeeze of lemon/drizzle of oil and sea salt and freshly
150g white crab meat
100g brown crab meat
1 tbsp of homemade or shop mayonnaise
Handful of flat leaf parsley , chopped
Handful of dill, chopped
1 red chilli, finely chopped
1tsp dijon mustard

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Start with the potatoes. Heat the oven to 200C. Crush the parboiled potatoes slightly with a fork, season with salt and pepper and coat in a little olive oil then roast in the oven for around 25 – 30 minutes .
Then make the fishcakes. Mix the poached salmon, two types of crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Shape into cakes and allow to chill slightly in the fridge until the potatoes are almost ready. They can be as big or as small as you like – if they are around the size of a hamburger patty allow two per person.
Make your tartare sauce. Mix together 4 tablespoons of mayonnaise, the cornichons, capers, parsley, a squeeze of lemon juice and some freshly grated horseradish. Season to taste and then put to one side while you fry your fishcakes.
Heat a frying pan with a little oil. When it is hot, fry the fishcakes.
Turn the fishcakes once the underneath is golden brown and crispy – allow the other side to do the same – this will probably take about 3 - 4 minutes on each side.
When they are almost ready, wilt your spinach in a pan, drizzle over a little olive oil and season
Serve the fishcakes with the tartare sauce, spinach and roasted smashed potatoes.

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