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Smoked haddock and champ cakes

Name: Smoked haddock and champ cakes
Total time: 30 min
Ingredients: whole milk 250ml; spring onions 5, chopped including green bits; smoked haddock 250g; floury potatoes 300g, peeled and chopped into large chunks; butter; oil for cooking; young spinach 200g, wilted; single cream 100ml; wholegrain mustard 2 tsp

30 minutes + chilling
serves 2
Easy

This is the ultimate comfort food – perfect after the excesses of Christmas. Enjoy smoked haddock with Irish mashed potato and spring onion champ cakes. The dish is finished with a delicious cream, spinach and mustard sauce

Published: October 7, 2015 at 3:31 pm

Ingredients

whole milk 250ml
spring onions 5, chopped including green bits
smoked haddock 250g
floury potatoes 300g, peeled and chopped into large chunks
butter
oil for cooking
young spinach 200g, wilted
single cream 100ml
wholegrain mustard 2 tsp

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.