1

Put the potatoes in a large pan, cover with cold water and bring to a boil. Cook for 5 minutes, then add the cauliflower and cook for another 3-5 minutes, until the vegetables are tender. Drain well, then return to the pan over a low heat. Steam-dry the vegetables for 1-2 minutes then remove from the heat and mash.

2

Put the salmon in a microwave-safe dish, cover with cling film and pierce a couple of times. Microwave on high for 2 minutes, then in 1-minute increments until the fish is cooked through. Flake the salmon into large chunks and then add to the mashed vegetables with the 1 tbsp dill, horseradish sauce and some freshly ground black pepper. Use a fork to mix everything together then set aside.

3

Toast the bread until golden, then whizz to crumbs in a food processor and transfer to a shallow bowl. Shape the fishcake mixture into 4 equal balls, then roll to coat in the toasted crumbs. Arrange in a baking tray lined with baking paper and mist all over with cooking spray. Chill for 30 minutes to firm up.

4

Preheat the oven to 220°C, fan 200°C fan, gas mark 7. Bake the fishcakes for 20 minutes until crisp, golden and piping hot.

5

Meanwhile, make the sauce by combining the Greek yogurt, creme fraiche, 1 tbsp fresh dill and wine vinegar in a bowl and seasoning to taste. Blanch the green beans in boiling water, then drain and serve with the fishcakes and dill sauce.