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- Smoked haddock and spring onion cakes with dijon sauce
Smoked haddock and spring onion cakes with dijon sauce
Published: May 2, 2017 at 2:40 PM
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Serves 4
Easy
Total time: 45 mins
plus chilling
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These spring onion haddock cakes are not only super simple to make, but are also full of flavour and are a great low calorie midweek meal. Serve with wilted spinach or your choice of green veggies
Gluten free
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal541
- fat31.7g
- saturates18.2g
- carbs28.1g
- sugars3.8g
- fibre4.2g
- protein33.6g
- salt2.4g
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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.
To serve, sit the cakes on top of the spinach and spoon over the sauce.
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