Sometimes the best thing you can do with a beautiful piece of fish is nothing more than lightly grill it and serve it with rice.
Sometimes you’ve just go to to smother it in creamy mash and fry it.
This is one of those times.
This recipe is ‘end of the month just before pay-day’ cheap, it’s a great way to make a little fish go a long way and it actually tastes pretty good too!
- A couple of big spuds
- 1 fresh fillet of salmon (a tin would work too)
- A couple of handfuls of peas (I used frozen)
- A handful of chives, roughly chopped
- A good dollop of butter
- A tablespoon of flour
- A couple of handfuls of tender stem broccoli
- 1 teaspoon of horseradish sauce
- 1 tablespoon of crème fraiche
- A few extra chives to garnish
- Start off by chopping the spuds into small cubes (1-2cm) and adding them to a large pan of boiling water. Salt the water and add a drop of oil.
- Next pop the salmon under the grill on a medium heat after lightly salting the fish.
- When the spuds are about a minute from being cooked, pour the peas into the pan to warm through.
- Pop the broccoli into a microwave proof bowl, add a small dollop of butter, salt well, cover with a plate and pop into the microwave for 5-6 minutes.
- Once the spuds are soft enough to mash, drain the water and return to the pan, add in a good dollop of butter, the chives and the salmon and give the whole mix a good old mash.
- Roll out balls (roughly golf ball sized) and toss in the flour.
- Heat (probably too much) oil in a wide flat pan to a medium heat and drop in the fish cakes in batches. Fry on each side for 5-10 minutes until golden and crispy).
- In a small bowl add the crème fraiche and horseradish with a good pinch of black pepper and mix well.
- Serve up with an extra sprinkling of chives and a large glass of white wine.