New English Hot and smoked salmon and Crab fish cake with fennel & carrot salad, roasted red pepper Sauce

Ingredients (fishcakes):
• 2 sides hot-smoked salmon
• 1 side smoked salmon
• 1 Pkt of white crab Meat
• 500grms white breadcrumbs
• 1 sweet corn from a tin
• 1 tsp fresh coriander (Parsley) chopped
• 1 bunch chives, chopped
• 2 lime, zest only
• 1 bunch coriander
• 1 Bunch Dill
• 2 Red chillies chopped
• salt and freshly ground black pepper
5 kg Red Potatoes

Boil and cool the potato and mix all the Ingredients and set seasoning

Ingredients (fennel & carrot salad):
• 1 large or 2 small bulbs fennel, 4 carrots, peeled
• for the Vinaigrette:
• ¼ cup freshly squeezed lemon juice
• ¼ cup extra-virgin olive oil
• ¾ teaspoon ground coriander
• ¼ teaspoon salt

Preparation:
Cut the stalks off of the fennel bulbs. Quarter the fennel bulbs, and cut out the tough cores. Thinly slice the fennel bulbs lengthwise. Carefully slice the carrots width wise and then lengthwise, so that the pieces are about the same size as the fennel slices. Alternatively, you can julienne the carrots. Toss the fennel and carrots together in a large bowl. In a medium bowl, whisk together the lemon juice, olive oil, coriander and salt. Pour over the fennel and carrots, toss together.

Serve:
Roast Pepper sauce, Lemon