Smoked fish cakes with celeriac & dill

Cook the celeriac and potatoes in a pan of lightly salted water for 12-15 minutes until tender. Drain thoroughly, then leave to sit and steam-dry in the colander for 1 minute before returning to the pan. Using a potato masher, crush the vegetables until broken into small pieces but not completely puréed. Heat gently for 1-2 minutes to evaporate any remaining moisture and transfer to a bowl. Leave to cool.

Microwave the kippers according to pack instructions. Scrape away the skins and flake into the bowl. Most of the buttery juices will have soaked into the fish, but hold back and discard any excess. Add the mustard and ⅔ of the dill and mix well.

Shape the kipper mixture into 8 flat cakes and chill for 30 minutes-1 hour to firm up. Combine the tartare sauce and soured cream in a small bowl, cover and chill until needed.

Heat 1 tbsp oil in a frying pan and fry ½ the fish cakes for 2-3 minutes on each side until golden and piping hot throughout. Repeat with the second batch and more oil. Scatter the salad leaves onto serving plates. Top with the fish cakes and tartare cream and sprinkle with the remaining dill.