Smoked haddock and spring onion cakes with dijon sauce
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Serves 4
Skip to ingredients
- 250ml whole milk
- 6 spring onionschopped, including the green bits
- 500g smoked haddock
- 600g floury potatoespeeled and cut into large chunks
- 500g baby spinach
- butter
- oilfor frying
- 200ml double cream
- 2 tbsp Dijon mustard
- a handful chiveschopped
Nutrition: per serving
- kcal541
- fat31.7g
- saturates18.2g
- carbs28.1g
- sugars3.8g
- fibre4.2g
- protein33.6g
- salt2.4g
Method
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.
