The first time I had salmon it was out of tin, unceremoniously dumped on my plate along side a limp leaf of Butter Head lettuce, half an over ripe tomato (which I didn’t mind) and a few thickly cut half rings of hard arsed white onion.
A feast for a king……
All I needed was some friggin’ thumbs screws and nipple clamps and the torture would have been complete.

This was my mate Kevin’s Dad’a idea of lunch time nourishment for a couple of muddy nine year olds. I was abandoned  here as a result of my parents deciding to bring my little Sister into the world…inconsiderate bastards! Kevin’s Dad was an electrical engineer, funny bugger, big moustache, dirty jokes, terrible cook.

“Eat up lads, before it gets warm”
Warm? What the hell was this cat food lookin’ sludge on my plate!?
“Excuse me Mr Oakes, but I ordered the Fois Gras with Truffle”
Whack! Huge hefty well time direct strike behind my ear, closely followed by a big assed giggle.
I ate the sludge as my mate Kevin nearly farted himself to death laughing.

It was cat food. I swore never to eat fish out of tin ever again…….unless it was doused in mayonnaise and I was clinically dead.

Stay away from tinned fish.

This is a speedy little spring supper number but it needs fresh fish – whatever fish you feel like but make it oily – trout, salmon, mackerel, etc, etc.

WHAT YOU NEED: Enough for 2
2 salmon fillets skin off
100 grams French beans, cooked and cooled
350 grams of new potatoes, halved, cooked and cooled
Handful of white cabbage, finely shredded
Fresh spinach – torn.

Dressing
3 parts olive oil to 1 part white wine vinegar or lemon juice
1/2 tps Dijon mustard
Pinch of salt and cracked black pepper
Pinch of dried Oregano
Mix all of the above well, taste, adjust etc, etc – you’re the boss.

HOW YOU DO IT:

Step1: Bounce off by grilling the salmon until just cooked, set aside to cool just a little then flake into a deep dish.

Step2: In a wide based pan warm up the dressing then sling in the spuds, French beans, cabbage and spinach – mix well to warm things up.

Step3: Sling all of this on a clean white plate, scatter over the salmon and season if you feel like it. If you’re in the business of making your own bread now is the time to use it!