Salmon & Spinach Hash Cake

Serves 6-8 1.2 kg starchy potatoes, peeled, cut into large

pieces

500-750g cooked salmon fillet

2 lemons, zest and juice

½ cup finely chopped spring onions

2 teaspoons fennel seeds

1-2 tablespoons horseradish cream, plus extra

for garnish

2½ cups baby spinach, leaves, roughly chopped 1 tablespoon vegetable oil

To serve, sour cream, avocado, and mesclun

salad leaves

In a large saucepan, place the potatoes. Fill with enough water to cover. Place over a high heat and bring to the boil. Cook for approximately 15 minutes or until just tender.

Remove from the heat and drain well. Grate the potatoes and place in a large bowl. Add the salmon, lemon zest, spring onions, fennel seeds, horseradish and spinach. Mix well to combine. Season to taste with salt and pepper. Cover with wax wrap and place in the refrigerator for 30 minutes to firm up.

Cut out a circle of baking paper, big enough to fit the bottom of an ovenproof frying pan.

Preheat the oven to 180°C. Place a large frying pan over a high heat with a good splash of oil. Place the circle of baking paper in the bottom of the frying pan. Spoon the potato and salmon mixture into the pan, and push down with the back of a spoon to fill the pan.

Fry the hash cake for approximately 4 minutes until golden brown. Place the frying pan into the oven and cook through for 35 minutes, until the sides and top begin to brown. Remove from oven and allow to rest at room temperature for 10 minutes, before running a knife around the sides of the pan to loosen. Place a large serving platter over the top of the pan and invert to flip the whole hash cake out. Cut into slices to serve.

To garnish, mix sour cream with horseradish cream. Use spoonfuls of cream on top of each slice, with slices of avocado, and mesclun salad leaves.