800g floury potatoes, such as Maris Piper, peeled and cut into chips
Low-calorie cooking spray
Romaine lettuce and cherry tomato salad, to serve
Lime wedges, to serve
For the tartare sauce: 200g fat-free natural fromage frais
4 level tbsp extra-light mayonnaise
2 tbsp drained and finely diced roasted red peppers in brine from a jar
1 tomato, deseeded and very finely diced
2 tbsp capers, drained, rinsed and chopped
2 tbsp finely diced gherkins
For the fishcakes: 500g skinless and boneless salmon fillets, roughly chopped
200g smoked salmon trimmings
200g raw or frozen tiger prawns, defrosted if frozen
8 spring onions, finely chopped
1 tsp each of grated fresh garlic and grated fresh root ginger
2 tbsp finely chopped fresh coriander
1 red chilli, deseeded and finely diced
1 medium egg, lightly beaten
1 Put all the sauce ingredients in a bowl, saving a little pepper and gherkin to serve. Season, mix well, cover and chill until ready to use.
2 Preheat your oven to 200°C/ fan 180°C/gas 6. For the fishcakes, put all the ingredients except the egg in a food processor. Season well and whizz until fairly well combined.
3 Divide the mixture into 8 portions and shape each into a fishcake. Place on a baking tray lined with baking paper and set aside.
4 Boil the chips for 3-4 minutes, then drain well. Spread in a single layer on a non-stick baking tray. Spray with low-calorie cooking spray and season. Lightly brush the fishcakes with the egg. Bake the chips on the top shelf and the fishcakes below for 20-25 minutes, or until both are golden.
5 Serve 2 fishcakes per person with a quarter of the tartare sauce, the chips, salad and lime wedges.