Once you’ve tasted these you’ll agree that this is one of the best ideas yet.

I like to serve them with sweet chilli sauce, which can be made at home by mixing four tablespoons of tomato ketchup, one tablespoon clear honey, quarter teaspoon of chilli powder and the juice of half a lemon.

Crispy Salmon Triangles

Serves 4

450g potatoes, peeled and cubed

200g can pink or red salmon in brine, drained

4 spring onions, finely chopped

2 tbsp chopped fresh flat-leaf parsley

4 tbsp soured cream

grated rind of half lemon

1 tbsp plain flour

1 tsp ground paprika

1 egg, beaten

50g fresh white breadcrumbs

about 2 tbsp sunflower oil

salt and freshly ground black pepper

leafy green salad and sweet chilli sauce, to serve

Cook the potatoes in boiling salted water for 10-12 minutes until tender.

Drain and mash well, then stir in the salmon, spring onions, parsley, soured cream and lemon rind; season to taste.

Divide into eight portions and shape into triangles.

Mix the flour and paprika on a plate, then season to taste. Place the beaten egg in a bowl and the breadcrumbs in a shallow dish.

Dust the salmon triangles in the paprika flour, then dip in the egg and coat in the breadcrumbs. Heat the oil in a non-stick frying pan.

Add the coated triangles to the frying pan and cook for 3 minutes on each side until crisp and golden brown.

Drain well on kitchen paper. Arrange on plates with salad and a spoonful of sweet chilli sauce.