Smoked haddock and champ cakes
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 2
Ingredients
- 250ml whole milk
- 5 spring onions, chopped including green bits
- 250g smoked haddock
- 300g floury potatoes, peeled and chopped into large chunks
- butter
- for cooking oil
- 200g young spinach, wilted
- 100ml single cream
- 2 tsp wholegrain mustard
Method
- STEP 1
Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer, add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish, discarding any skin and bone.
- STEP 2
Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter. Leave until cooled then mix through the fish and onions and season.
- STEP 3
Form into 4 cakes. Chill for 20 minutes. Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes each side until golden and heated through. Heat the cream and whisk in the mustard and a splash of water. Season.
- STEP 4
Sit the cakes on top of the spinach and spoon over the sauce.
