Summer and seafood pair well together. Whether you are by the ocean or locked inland, there is always access to delicious saltwater delights. Add a broccoli salad for fresh greens.

Ingredients
1 lb 2oz (500g) potatoes, peeled and cut into quarters
1 oz (25g) butter
11 oz (300g) hot smoked salmon
3½ oz (100g) white Crab meat
2 oz (50g) capers
½ oz (15g) Old Bay seasoning
Small bunch chives, chopped
Small bunch dill, chopped
1 egg

For the coating
3½ oz (100g) plain flour
2 eggs
Splash of milk
3½ (100g) Panko breadcrumbs

Instructions
In a large pan cook, place the potatoes in cold salted water and slowly bring to boil. Once cooked, drain and allow them to “steam out” for a few minutes. Then place the potatoes back into the pot and back onto the stove and – on a low heat – dry out the potatoes. Add the butter to the potatoes stage and then mash. Before everything gets cold, mix the smoked salmon, crabmeat, one egg, capers, chopped chives, dill, and Old Bay seasoning. Next, shape the fishcakes by weighing out 100g balls and then pressing them into a pastry cutter. Place the fishcakes into the fridge for an hour or so to firm up. Once firm, coat them in breadcrumbs in three bowels: one with seasoned flour, another with the 2 eggs and the milk, and one for the breadcrumbs. Roll the fish cakes in the flour first, then the egg and milk mixture, and then the breadcrumbs. There are a few options for cooking; deep fry until golden, or shallow fry them (making sure you keep them moving) or cover them with a little oil and bake them in a hot oven at 180˚C.

Broccoli Salad

Ingredients
1 head of broccoli
2oz (50g) sugar
3-½ oz (100g) cherry tomatoes, halved
2 tbsp white vinegar
7oz (200g) mayonnaise
2 red onions, sliced
2oz (50g) sliced almonds
3-½ oz (100g) sultanas

Instructions
Cut the broccoli into florets. With the stalk, peel the outside and discard, and then keep peeling to thin cut strands. Next, take a large pan of salted water and bring to a boil. Add the broccoli florets and cook for 60 seconds. Add the cut stalk slices and cook for another 60 seconds. Quickly drain and cool in cold running water. Once cold, drain any remaining water. Slice the florets thinly. In a separate bowl, combine sugar, sultanas, white wine vinegar, sliced red onion, and mayonnaise. Mix this over the cooked sliced broccoli, and lightly coat. Pop into a serving dish and top with the sliced almonds and halved cherry tomatoes.

Slàinte Mhath!