Serves 4

50 g (2 oz) butter
3 medium leeks, trimmed and thinly sliced
1 small onion, thinly sliced
200 ml (7 fl oz) dry cider
1 - 2 tablespoons olive oil
4 x 200 g (7 oz) fillets Alaska black cod
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Drain the salmon. Remove skin and bones, if desired and mash thoroughly with a fork

Add the crème fraîche, lime or lemon juice and coriander. Season with a little salt and pepper and spoon into a serving bowl

For the vegetables, heat a char-grill pan. Pour the olive oil into a bowl, add all the vegetables and toss to coat. Char-grill the vegetables, a few at a time, until cooked. Alternatively, you can cook the vegetables under a hot grill for a few minutes instead

Serve the vegetables, seasoned with freshly ground black pepper, as an accompaniment to the dip