Cajun Salmon Bites

Ingredients 

2 tsp Cajun spice

4 tbsp cornflour

1 egg (eggs)

1 lime

280g diced salmon 

1 handful of fresh flat-leaf parsley

1 tbsp basil pesto

1 tbsp turmeric

80g almond yoghurt 

Method

1. Preheat the oven to 220C / fan 200C / gas mark 7. Slice the potatoes into fries, then place on a lined baking tray. Drizzle with 1 tbsp oil, sea salt and black pepper. Mix well. Roast for 35 mins, until golden and crispy.

2. Make the dip; finely chop the parsley and halve the lime. In a small bowl, mix the yoghurt, pesto, juice from half the lime and half the parsley. Season with sea salt and black pepper.

3. Add the cornflour and spices to a large bowl, then season with sea salt and black pepper. Crack the egg into a separate bowl and whisk. Place the monkfish pieces into the egg mixture and coat.

4. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. One by one, take the monkfish pieces from the egg wash and toss in the cornflour mix, until fully coated. Cook each piece for 3-4 mins on each side, until golden, then place on a lined baking tray and bake for 5 mins. Boil a kettle.

5. Bring a saucepan of lightly salted boiling water to the boil and add the peas. Boil for 2 mins, then drain.

6. Serve the monkfish scampi with the fries, peas and pesto dip. Squeeze over the remaining lime (to taste) and garnish with the remaining parsley.