TROUT & POTATO WEDGES
Throw seasonal fish, roots and greens into one delicious spring dish
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.