Thai fishcakes wrapped in crisp noodles

Ingredients

For the fishcakes

• 200 g skinless salmon
• 1 egg
• 100 ml whipping cream
• 2 tbsp fish sauce
• 250 g fish fillets, or shellfish (such as haddock, brill, hake, prawns and scallops), cut into 1cm pieces
• 75 g red curry paste
• 6 Kaffir limes, leaves, (fresh or frozen not dried) very finely sliced
• 2 tbsp chopped coriander
• 60 g green beans, very finely sliced
• 1/2 tbsp sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground white pepper
• 1 egg white, lightly whisked
• 200 g Chinese egg noodles, cooked and drained
• vegetable oil, to deep fry

For the Asian salsa

• 3 plum tomatoes, peeled, seeds removed, cut into 1/2 cm dice
• 1 spring onion, finely diced
• 1 lime, zest and juice
• 1 large red chilli, seeds removed, very finely diced
• 1 tbsp chopped coriander
• 1 tsp caster sugar
• 1/2 tbsp fish sauce
• 50 ml light olive oil
• salt

For the lime mayonnaise

• 6 tbsp mayonnaise
• 1 lime, zest only
• 1 tbsp lime juice
• 1 tbsp water

To serve

• about 4 sprigs coriander
• about 8 chives