Throw sea­sonal fish, roots and greens into one de­li­cious spring dish

Countryfile Magazine - - May In The Country -

You will need

• 500g Maris Piper potato cubed • 100g bag baby spinach • zest and juice 1 lemon • 140g smoked trout fil­let, flaked • 1 tbsp ca­pers • 1 tbsp chopped dill • 140g bread­crumbs • 1 tbsp sun­flower oil • lemon wedges and tartare sauce, to serve


1. Boil the pota­toes in salted water for 15 min­utes un­til ten­der. Mean­while, pour the spinach into a large colan­der. Drain the pota­toes over the spinach so the cook­ing water wilts it, then spoon the pota­toes back into the pan. Mash, stir­ring in the lemon zest and juice and some sea­son­ing, then fold in the trout flakes, squeezed-out spinach, ca­pers and dill.

2. Pour the potato mix on to an­other plate and shape into a large disc. Press half the bread­crumbs into the potato, and then flip the cake on top of the re­main­ing crumbs on a sep­a­rate plate.

3. Heat the grill and pour the oil into a large fry­ing pan. Slide the potato cake into the pan, then cook for 5 min­utes un­til the bot­tom is golden. Grill for 4-5 min­utes un­til the crumbs on the top are golden. Serve hot with lemon, tar­tar sauce and a green salad.

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