Salmon Cakes with Sweet Corn Cilantro Sauce
Yield: 4

1 1/2 lb russet potatoes; peeled and cut in 2 inch pieces
1 lb fresh red salmon fillet or 12 oz canned salmon, drained
1/4 tsp salt (if cooking fresh salmon)
1/4 lb smoked salmon fillet
1 tbsp capers
Salt, to taste
1 tsp white pepper
4 leaves curly kale well washed and steamed for 4 minutes
1 large cucumber (preferably English or seedless), peeled, seeded and cut into 1 inch rounds
1 tsp dried dill weed
1 tsp ground cumin
8 oz small white mushrooms quartered
juice of 1 lemon
1 pinch black pepper
8 oz frozen green peas, boiled for 1 minute and cooled
1 large lime cut in wedges

SWEET CORN CILANTRO SAUCE:
1 (11 oz) can corn drained or 2 cups cooked frozen kernels
12 large leaves fresh cilantro
4 tbsp strained yoghurt or 2 tbsp non fat plain yogurt

In a large pot, boil the potatoes for 20 minutes. Drain, return to the pot on very low heat and cover with a cloth towel to steam out any remaining moisture for 10 minutes. Transfer to a bowl, add salt and mash until smooth. Set aside.

Place the fresh salmon on a small plate, sprinkle on 1/4 tsp of the salt and steam in a stack and steam for 6 minutes. Remove from the heat, peel off the skin, take out any bones and flake into a large bowl. If using canned salmon, drain and flake into a large bowl.

Remove the outer skin from the smoked salmon and break the meat into small flakes, removing any bones. Add to the fresh salmon along with the mashed potatoes, capers, remaining salt and white pepper and mix well.

Shape the salmon into 4 cakes (or fill 8 small souffle dishes if used as a first course) and put onto a steamer tray.

In a small bowl, mix the cucumber with the dill, cumin and add salt, to taste. Turn out onto the same steamer tray.

Place the kale leaves on the upper deck steamer and cook everything for 4 minutes.

In a large skillet on medium heat, cook the mushrooms with the lemon juice for 5 minutes, tossing to coat with the juice. Sprinkle with black pepper and set aside.

Reheat with the cucumber and peas just before serving.

The sauce:
Puree the corn in a food processor until smooth. Add the cilantro and yogurt and mix well.

To serve:
On each dinner plate, place 1 kale leaf and spread with the corn sauce. Top with a salmon cake surrounded by the cucumber, mushrooms and peas and garnished with a small lime wedge on the side. Sprinkle paprika over the top of the salmon cake.