Step 1

Heat the butter and 2 teaspoons of oil in a medium saucepan over medium heat. Cook the leek, stirring, for 4-5 minutes or until soft.

Step 2

Stir in the cauliflower and stock. Cover and reduce heat to medium-low. Cook for 20 minutes or until the cauliflower is tender.

Step 3

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Season the salmon with salt and pepper. Cook for 4-5 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.

Step 4

Add the wine to the cauliflower mixture. Cook for 1 minute. Add the broad beans and cook, covered, for 2-3 minutes or until tender. Add the cream. Use a stick blender to blend until a coarse puree forms. Season with salt and pepper.

Step 5

Divide the mash, broccolini and salmon among serving plates. Top the salmon with lime rind, if desired.