Cover the potatoes in salted water,
bring to the boil and simmer for
8-10 mins, until just tender, adding the
broccoli 3 mins before the end of cooking
time. Drain, allow it all to steam dry,
then roughly mash. Flake in the salmon,
add half the lemon juice and dill with some
seasoning, then shape into 4 cakes.
Heat the oil in a pan and fry the
cakes for 3 mins each side until golden.
Meanwhile, mix remaining lemon juice
with the mustard and seasoning, then
set aside. Mix the avocado, tomatoes
and watercress and divide between
plates. Serve one fish cake each with
the salad, drizzled with dressing, and
extra lemon wedges for squeezing over.