Cretan-style salmon

Prepare and chop 3 leeks.

Prepare and chop 3 shallots.

Cut 750 g salmon fillet into 2 cm (1 inch) cubes, or thereabouts, keeping only the flesh and removing any skin and bones.

Pour 6 tablespoons olive oil into a non-stick pan on medium heat. When this is hot, add the chopped shallot, salt and pepper and cook for 1 or 2 minutes.

Then add the chopped leek and mix well. Cook uncovered until the leek is just tender but still nice and green.

Remove from the heat and keep hot.

Pour 6 tablespoons olive oil into a frying pan and once this is nice and hot add the cubes of salmon. Cook for a bare 2 to 3 minutes, so that the cubes are browned on the sides. Do not cook any longer or you will end up with salmon purée.

Remove the salmon from the pan onto a plate and set aside.

Put the pan back on medium heat and add 300 g feta cut into small pieces. Stir until it is melted.

Add 450 g Greek yoghurt and 3 teaspoons tomato paste, and bring to the boil while stirring.

Heat the serving plates.

Return the salmon cubes to the pan and stir gently. Add the juice of 2 lemon if you like and remove from the heat.

Arrange on the plates: lay a bed of leek and pour the salmon and sauce on top.

Serve without delay.