Method
For the boxty, peel the potatoes. Grate two of the potatoes and squeeze as much liquid from them as possible using a tea towel. Cut the other two potatoes into chunks and boil for 10 – 15 minutes until tender. Mash the boiled potatoes and then mix in the grated potato, spring onions and flour.
Whisk the egg white in a large bowl until it holds a soft peak. Fold in the buttermilk and add the bicarbonate of soda, sugar and salt. Fold in the potato mixture to create a thick batter.
Heat a non–stick frying pan over a medium heat, add one tablespoon half–fat butter.
Drop three or four spoonfuls of the mixture into the pan and spread into a pancake of about 0.5cm thickness. Gently cook for 3 – 5 minutes on each side until golden and crusty.
For the seafood medley, pre–heat the oven to 200ºC. Cut the salmon and haddock into bite–size chunks and place into an ovenproof dish with the king prawns.
To make the sauce, put the butter flour and spring onions in a pan and stir regularly until the butter has melted. Gradually whisk in the milk and bring to the boil. Take care to stir continuously to avoid any lumps forming. Cook for the 3 – 4 minutes until thickened. Take off the heat and stir in the grated cheddar cheese, Dijon mustard and kelp.
Add the sauce to the fish in the ovenproof dish and cook for 20 – 25 minutes until bubbling.
For the decoration, cook the seaweeds according to their instructions. Cook the samphire for a couple of minutes. Serve with melted half–fat butter.