Smoked haddock fishcake with tomato and olive salsa
- Preparation Time6 mins
- Cooking Time5 mins
2) Meanwhile, cut the courgette into matchsticks and marinate with half the remaining lemon juice and a glug of extra virgin olive oil. Leave for 5 minutes.
3) To make the salsa, toss the olives and tomato with the remaining coriander and the rest of the lemon juice.
4) Serve the fishcake with the salsa scattered around it and the courgette on top.