the foodies handbook

A delicious and light dish that works well as either a starter, light lunch or main course. This recipe uses fresh salmon, but smoked haddock also works well. You can use leftover potatoes for the mash, as well as cabbage in place of the leek.

Ingredients

Pour the milk into a shallow pan and heat to a gentle simmer. Season. Add the salmon and cook for 3-4 minutes, until the fish turns opaque. Drain. Allow to cool and remove the skin. Flake, checking for any bones. Bring a pan of water to the boil. Peel and dice the potatoes, add to the pan. Bring to the boil and simmer for 15 minutes, until just tender. Drain and return to the pan. Add the butter. Season. Mash until smooth, then keep warm. Fill another pan with water and bring to the boil. Shred and rinse the leek. Add to the pan and simmer for 4 minutes until just tender. Drain. Add to the potatoes, together with the salmon, chopped chives and the juice of the lemon. Season. Mix thoroughly and allow to cool. Divide the mixture into 8 and shape into cakes about 2.5cm thick. Cover and chill for at least 30 minutes. Dust with plain flour, ensuring an even coating. Heat the oil in a large frying pan. Fry for 3-4 minutes on each side, until crisp and golden. Drain on kitchen towel. Serve.