Pre-heat oven to 180ºC/Gas Mark 4.

Remove the skin from the salmon, then place the fillets into a food processor along with the lemon juice, thyme leaves, garlic powder and egg. Whizz up until the mixture is really smooth.

Using a spoon, add in the flour and stir until the salmon starts to resemble a sticky dough.

To make into fish shapes, add 2 tablespoons of flour onto a plate, then rub your hands with flour to prevent the dough from sticking to them. 

Take a tablespoon of the fish mixture and roll into a circle on the plate completely coating it in flour, press down to flatten, then using your finger shape the end into a fish tail. Repeat until the fish mixture is completely used up.

Use a pastry brush to coat the fish pieces with egg, then sprinkle over the breadcrumbs. Then flip them over, coat the opposite side with egg and add breadcrumbs. Place onto a baking dish drizzled with a little rapeseed oil.

Bake the nuggets for 12 minutes, then turn each nugget over, return to oven and bake for a further 12 minutes until both sides are golden.

To make the fish plate – decorate the plate with broccoli, add the peas and sweetcorn to the bottom and a few chives. Place the fishy nuggets in the water then add a slice of spring onion and poppy seed for eyes.