Instructions: 1 Cook the potatoes in a pan of boiling, salted water for 10-15 minutes until just tender.

2 Finely chop the capers, gherkin, sundried tomato and parsley and put in the bowl with the butter and shallot. Season and mix well.

3 Spoon the mixture onto a sheet of greaseproof paper and roll into a log.

Twist the ends and place in the freezer until ready to use. Carefully skin the salmon then place in a processor with the mustard and plenty of seasoning.

4 Pulse the salmon in the processor briefly until coarsely chopped (not smooth). With wet hands, shape the mixture into two even-sized cakes.

5 Dust with the seasoned flour. Heat the oil and butter in a small frying pan and cook the burgers for 2-3 minutes each side until golden but pink in the centre. Drain the potatoes well and divide between serving plates.

6 Arrange the watercress around the potatoes. Cut the lemon into wedges.

Place the burgers on top of the potatoes. Remove the butter from the freezer, cut off four thin slices and put two on top of each burger.

Garnish with the lemon wedges and serve.

TIPS: Use different butters. Use butter for other things eg melting into baked potatoes, garlic bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.