• 500g (16oz) smoked Scottish Quality Salmon, shredded
• 4 medium sized baking potatoes, washed and pricked
• 225g (9oz) canned sweetcorn, drained
• 200g (8oz) half fat crème fraîche
• A small bunch of fresh dill, finely chopped
• Juice of one lemon
• Dash of Worcestershire Sauce
• Salt & pepper to season

Method

Bake the potatoes in the microwave for approximately 10-15 minutes or until cooked.

In a bowl, combine the salmon, sweetcorn, crème fraîche, dill, lemon juice, Worcestershire Sauce and seasoning.

Cut the cooked potatoes open and place the salmon mixture into the potatoes.

Serve straight away, garnishing with dill.

Cook’s Tip: to crisp the skin of the potatoes, place the potatoes under the grill for a few minutes before adding the filling.

• 570ml/1 pintfull milk
• 1 kipper
• For the base:
• 25g/1oz butter
• 25g/1oz plain flour
• milk (from strained kippers)
• 1 garlic clove, finely chopped
• 50g/2oz cheddar cheese, grated
• 100g/4oz cooked long grain rice
• For the spinach:
• 225g/8oz spinach
• 2 tbsp white wine

Method

In a large sauté pan, gently heat the milk.

Poach the kipper for 3-4 minutes.With a slotted spatula, remove the kipper onto a clean plate. Remove the skin, bones and flake. Using a sieve, strain the milk into a clean bowl.

Make the base:melt the butter in a medium saucepan. Add the flour and stir over the heat for 1 minute.

Remove the pan from the heat, pour in the milk stirring continuously to mix well. Return to the heat, add the garlic and cheese. Cook for 2-3 minutes. Season. Meanwhile to cook the spinach, wilt in a large pan with the wine for 2-3 minutes.

Strain, then squeeze out the excess water using a clean tea towel. To serve stir the rice, kipper flesh and spinach into the base mixture.

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• Fresh breadcrumbs
• Butter
• Fennel Remoulade
• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

Method

Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together. Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• Fresh breadcrumbs
• Butter
• Fennel Remoulade
• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

Method

Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together. Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.