Anna Haugh served up tasty fishcakes with herb salad recipe on Saturday Kitchen.
The ingredients for the marinade are: ½ garlic clove, chopped, 2 tbsp olive oil, 1 tsp salt, 1 tbsp lilliput capers and 1 tbsp chopped fresh dill.
For the fishcakes: 50g sea bass, skin removed and diced, 50g natural smoked haddock, skin removed and diced, 50g salmon, skin removed and diced and 100g mashed potato.
For the coating: 150g plain flour and 150g panko breadcrumbs.
For the herb dressing: 1 free-range egg yolk, ½ garlic clove, 1 tbsp white wine vinegar,
1 tbsp Dijon mustard, pinch sugar, 1 tbsp chopped fresh tarragon, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh flatleaf parsley, 1 handful rocket leaves, 50ml extra virgin olive oil and 100ml vegetable oil.
To serve: 1 tbsp fresh tarragon, chopped, 1 tbsp fresh dill, chopped , 1 tbsp flatleaf parsley, chopped, 2 nasturtium flowers, petals picked, and 6 nasturtium leaves and 2 tbsp capers.