Salmon with colcannon potato and champagne salsa

Preheat the oven to 190°C/gas 5.

Top each piece of salmon with a slice of smoked salmon and place in a greased roasting tray.

Drizzle the maple syrup over the salmon fillets, top with butter and season with salt and freshly ground pepper.

Roast the salmon for 7 minutes until medium rare.

Meanwhile, prepare the colcannon potato. Heat the butter in a large, heavy-based frying pan.

Add in the shallot, bacon and cabbage and fry over a medium heat, stirring often, until the shallot and cabbage are softened.

Mix in the mashed potato and season to taste with salt and freshly ground pepper, bearing in mind the saltiness of the bacon.

To make the sauce, bring the white wine to the boil in a small saucepan and cook briskly until reduced by half. Mix in the butter, the cream and maple syrup.

Cook the sauce briskly until reduced again and season with salt and freshly ground pepper.

. To make the Champagne salsa, mix together the green, red and yellow pepper, red onion, lime juice, coriander, chilli, Champagne and white wine in a bowl. Season with salt and freshly ground pepper.

. To serve, spoon the colcannon potato into the centre of four serving plates and top each portion with a portion of roast salmon. Drizzle the sauce and the Champagne salsa around each salmon portion. Serve at once.