*This recipe is gluten-free according to industry standards


  • 250ml whole milk
  • 6 spring onions, chopped, including the green bits
  • 500g smoked haddock
  • 600g floury potatoes, peeled and cut into large chunks
  • 500g baby spinach
  • butter
  • oil, for frying
  • 200ml double cream
  • 2 tbsp Dijon mustard
  • a handful chives, chopped


  • STEP 1

    Heat the milk, 250ml of water and spring onions in a wide, shallow pan with a lid. When it comes to a simmer, add the fish, turn off the heat, cover, and leave for 5 minutes.

  • STEP 2

    Scoop out the fish and onions with a slotted spoon then flake the fish into a bowl, discarding any skin and bone, and add the onion (keep the poaching liquid).

  • STEP 3

    Put the potatoes in a pan of cold, salted water. Bring to a simmer and cook for 10-15 minutes until tender. Drain well, tip back into the pan and mash.

  • STEP 4

    Leave until cooled, then mix through the fish and onions and season. Form into 8 cakes and chill for 20 minutes.

  • STEP 5

    Wash the spinach then shake dry and add to a large, hot pan with a knob of butter. Stir until wilted (you can reheat just before serving).

  • STEP 6

    Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes on each side until golden and heated through.

  • STEP 7

    Heat the cream and whisk in the mustard and add a splash of the poaching liquid. Stir in the chives and season.

To serve, sit the cakes on top of the spinach and spoon over the sauce.


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