1、Smoked haddock, spinach & potato cakes

These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so persevere

Smoked haddock, spinach & potato cakes recipe

Ingredients

Method

Meanwhile, put the haddock in a pan with the milk, bring to the boil then quickly turn the heat down. Cover with a lid and poach for 3 mins or until just cooked. Set the haddock aside (reserving 2tbsp of the milk), then remove the skin from the fish and fork the flesh into large flakes.
  • Once the potatoes are tender, drain and remove skins. Mash the flesh with two-thirds of the butter, plus the 2tbsp milk. Season if you like and let cool.
  • Fry the onion in the rest of the butter for 5 mins until soft, but not coloured. Put the spinach into a pan with 1 tbsp water, cover and cook for 1½ mins on a very low heat. Drain, then squeeze all the water from the spinach and roughly chop.
  • Mix the mash with the onion and spinach, then carefully mix in the fish – try to keep the flakes large and not overwork the mixture. Flour your hands then shape the mixture into 8 cakes, each about 8cm across, and dust with seasoned flour. Chill the cakes for 30 mins. Meanwhile, make the mayo by mixing all the ingredients together.
  • Dip each cake in beaten egg, then breadcrumbs and fry in the hot oil for a couple of mins each side. (You can fry the cakes in 2 batches, using 2 tbsp of oil each time.) Serve with mayo and broccoli. If cooking from frozen, defrost overnight before reheating.

  • https://www.truecookbook.com/recipe/smoked-haddock-spinach-potato-cakes-1780/

    2、Runner bean, smoked trout & potato salad

    Showcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette
    Runner bean, smoked trout & potato salad recipe

    Ingredients

    • 500g new potato, scrubbed and cut in half
    • 300g runner bean, trimmed and sliced
    • 4 spring onions, sliced
    • ½ bunch parsley, roughly chopped
    • 150g pack smoked trout, flaked
    • 50ml extra-virgin olive oil
    • juice ½ lemon
    • 2 tbsp red wine vinegar
    • 2 tsp wholegrain mustard
    • 1 tbsp horseradish sauce

    Method

    1. To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
    2. Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.

    3、Spinach & smoked salmon egg muffins

    Serve one or two of these per person for brunch - depending on how hungry/greedy you are
    Spinach & smoked salmon egg muffins recipe

    Ingredients

    Method

    1. To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
    2. Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
    3. Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
    4. To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.

    4、Wholemeal spinach & potato pies

    Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday
    Wholemeal spinach & potato pies recipe

    Ingredients

    • 140g plain wholemeal flour
    • 140g plain white flour, plus extra for dusting
    • 85g cold butter, diced
    • 85g shredded vegetable suet
    • up to 100ml milk
    • 1 egg, beaten, for glazing
    • 1 small baking potato, peeled and cut into small chunks
    • 200g spinach
    • 150ml pot single cream
    • 1 egg, beaten
    • 100g cheddar, grated
    • grated fresh nutmeg

    Method

    1. First make the pastry. Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.
    2. Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.
    3. Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
    4. Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.

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