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Salmon and Haddock Fishcake on Buttered Spinach with Sorrel Sauce


  • For the fishcakes

  • 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

  • For the Spinach

  • 15g/1oz unsalted butter

  • 450g/1lb spinach, washed

  • For the Sorrel Sauce

  • 475ml/¾ pint fish stock

  • handful of sorrel, washed and wilted in butter and finely chopped, following instructions for spinach

  • 150ml/¼ pint cream


  • 1.

    Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and two cloves) until cooked.

  • 2.

    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).

  • 3.

    Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

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