• 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


  • 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.


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