Bring a small pot of salted water about 2cm (1in) deep to the boil. Chop broccoli into bite sized trees and slice stems.

Simmer broccoli florettes, stems and leaves covered for 5 minutes or until no longer really crunchy. Drain and tip onto a large plate or tray to allow the steam to escape as it cools for a few minutes.

Divide broccoli between two bowls. Drizzle over lemon juice and add flaked fish. Top with sour cream and chives and lots of fresh black pepper.