For the Pesto...

1. Add all ingredients aside from the oil to a food processor.
2. Blitz for around a minute or until everything is broken down.
3. Turn on the food processor and add the olive oil gradually until you reach a consistency that you like your pesto.
4. Season with salt and pepper to taste and give one last whizz to mix through.
5. Leave to one side until ready to use or refrigerate. Always serve at room temperature.

For the fish cake...

1. Preheat the oven to 180℃
2. Add the peeled and diced potatoes to a saucepan with heavily salted water.
3. Put on a high heat and bring to the boil, once boiling cook for 10 minutes until the potatoes are tender.
4. Drain the water and mash the potatoes.
5. Add the cooked salmon (if not cooked bake at 190℃ for 10 minutes), butter, nduja, parsley and lemon, salt and pepper and mix until everything is mixed through.
6. Pop in the fridge for 20 minutes to allow to cool.
7. Divide into 4 equal portions and form into fish cake shapes.
8. In a small bowl big enough to fit a fishcake in, mix the milk and egg together to create the egg wash.
9. Add the breadcrumbs to a bowl big enough to fit a fishcake.
10. Drop a fish cake in the egg wash mix and cover all over.
11. Remove and drop into the breadcrumbs covering all over.
12. Pop back in the egg wash, and then back into the bread crumbs.
13. Pop on a parchment lined baking tray and repeat the process for each fish cake.
14. In a large frying pan add a healthy glug of olive oil on a medium high heat.
15. Once lightly smoking add the fish cakes (Give them a light squash down with a spatula when you add them to the pan) cook for 1-2 minutes a side to give them some colour. Then pop back on to the baking tray.
16. Cook in the oven for 18 minutes or until nice and golden on the outside.
17. Serve immediately and top with pesto.
18. Enjoy!