PLENTY OF FISH IN THE SEA

You won't need to fish for compliments with these tasty recipes that are perfect for all occasions.

Smoked salmon & sweet potato cakes

PREP+COOK TIME 55 MINUTES (+REFRIGERATION) MAKES 12

650g orange sweet potatoes, peeled, coarsely chopped

300g hot-smoked salmon

1/3 cup (80ml) extra virgin olive oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds, crushed

1/2 teaspoon dried chilli flakes

2 green onions, chopped finely

1/2 cup (90g) fine polenta

1 cup (250ml) Greek yoghurt

1 Place sweet potato in a steamer basket over a saucepan of simmering water. Steam, covered for 20 minutes or until very tender. Place in a large bowl; mash.

2 Remove and discard skin and bones from salmon, then flake flesh into large chunks.

3 Heat 2 tablespoons of the oil in a small saucepan over medium heat. Add cumin and coriander seeds, and chilli flakes; cook, stirring, for 1 minute or until fragrant. Reserve.

4 Add salmon, green onion, half the polenta and half the spiced oil to sweet potato; season. Mix well to combine. Divide mixture into 12 portions; shape into patties. Refrigerate for 30 minutes or for several hours. Coat patties in remaining polenta.

5 Heat the remaining oil in a large frying pan over medium heat. Cook patties, in two batches, for 2 minutes each side or until golden and heated through.

6 Place the yoghurt in a small bowl; swirl through remaining spiced oil. Serve cakes with spiced yoghurt.

from Othe Test Kitchen

Serve with peeled blanched edamame and lime wedges. These delicious delicate fish cakes are gluten-free. We've used polenta for coating, however you could also use quinoa flakes or chia seeds.

Trout in lemon & thyme butter

PREP+COOK TIME 25 MINUTES SERVES 4

4 x 450g rainbow trout, cleaned

640g baby leeks

2 tablespoons extra virgin olive oil

2 medium lemons (140g), halved