Directions:

• Remove the skin from the salmon and set aside.
• To make the salmon meatball soup, dice half of the salmon and mix it in a bowl with the mustard, mayonnaise, chopped spring onions and lemon juice.
• Using a food processor or blender, blend the other half of the salmon into a paste and stir it into the chopped salmon mix. Season with salt and freshly ground black pepper. Using your hands, form into eight small patties.
• Place the salmon skin in the air fryer for 2 minutes, then add the salmon patties for a further 4–5 minutes. If using a frying pan, add the oil, once hot add the skin for 2 minutes and then add the salmon patties and cook for 1–2 minutes on each side. Once cooked set asdie and keep warm.
• For the potato and lettuce, heat a small amount of olive oil in a pan over high heat and fry the potatoes for a few minutes until soft. Add the shredded lettuce, garlic and chilli flakes.
• Meanwhile, make the pesto by blending all the ingredients together to form a smooth paste. Taste and season with salt and freshly ground black pepper.
• Serve by piling the lettuce and potatoes into serving bowls. Add four salmon patties and pour over the hot stock. Spoon over the fresh pesto, a drizzle of olive oil and the crispy salmon skin.