Ingredients

• 350g/12oz smoked
• undyed haddock fillets
• 225g/8oz salmon
• milk
• for poaching the haddock (seasoned with ½ onion
• 1 sliced carrot
• 1 bay leaf
• 4 peppercorns and 2 cloves)
• 350g/12oz dry mashed potatoes
• 115g/4oz melted butter
• 2 small onions
• finely diced and sweated in butter
• 3 tsp anchovy essence
• 4 hard-boiled eggs
• chopped
• 3 tbsp chopped parsley
• 2 tbsp chopped dill
• salt and freshly ground black pepper
• flour
• for coating
• egg
• beaten
• for dipping
• breadcrumbs from white or brown bread
• 85g/3oz butter
• for frying
• 15g/1oz unsalted butter
• 450g/1lb spinach
• washed
• 475ml/¾ pint fish stock
• handful of sorrel
• washed and wilted in butter and finely chopped
• following instructions for spinach
• 150ml/¼ pint cream

Directions

• Cook the haddock and salmon in seasoned milk (onion
• carrot
• bay leaf
• peppercorns and two cloves) until cooked.
• Remove from the milk and
• when cool enough to handle
• flake the fish
• discarding any skin or bone. Combine the haddock with the potato
• butter
• onions and anchovy essence in a mixer with a dough hook
• then fold in the salmon
• eggs
• parsley and dill by hand until well combined (do not overmix).
• Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.
• Divide the mixture into four equal amounts. Dip in the flour
• then the egg and finally the breadcrumbs and shape into patties. Refrigerate for two hours before use. Pan-fry in butter for five minutes each side
• then keep warm in the oven.
• Melt the 15g/1oz unsalted butter in a shallow pan. Once the butter is hot and foaming add the spinach and gently heat until the leaves have wilted. Remove from the heat and roughly chop the leaves.
• To make the sorrel sauce
• heat the fish stock until it has reduced by half
• add the cooked sorrel and cream and gently heat until warmed through. Serve the fishcake on a bed of spinach and pour the sorrel sauce over the top.