St Patrick’s Day may have come and gone, but I still have a craving for colcannon. For me, mashed potatoes and veg are the food equivalent of a comfy duvet. In my search for different variations of the dish, I came across this recipe for smoked trout and potato wedges. It looks like a dressed up version of bubble and squeak and it sounds delicious. Rainbow trout, farmed in a land based system, is a sustainable choice for this recipe.
- 500g Yukon gold potatoes, 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 vegetable oil
- lemon wedges and tartare sauce, to serve
- Boil potatoes in salted water for 15 mins until tender. Meanwhile, place spinach into a large colander in the sink. 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 through the trout flakes, spinach (squeezed dry), capers and dill.
- Put half the breadcrumbs onto a large plate, then pour the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.
- Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cake into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cake is hot through. Serve hot with lemon wedges, tartare sauce and a green salad.
Recipe source: BBC Good Food