Like fashion, food can go in and out of popularity and every year you read reports of “what’s hot” in the food industry and the latest trends to be hitting the restaurant World. One only has to search the “food” tag on any form of social media to get an idea of the current buzz and I’m the first person to admit that I’ve jumped on a few bandwagons in the past (I have 3-year-old, unused cake-pop machine in my cupboard to prove it)!
The latest food trends seem to go out of fashion as quickly as they come in, and let’s face it, are only popular in places where people have the lifestyle and the mind-set to be interested in the likes of ‘cacao nibs’ and ‘gourmet tinned tapas’. In one corner of the country the nations favourite lunch might be a cheese and pickle sandwich, where in another sushi may fly out the door or the most popular choice could be a pasty. I for one love to try the new trends (because food excites me) but I always come back to the recipes that I know, love and make me happy. I’m therefore going to break the rules with my recipe to you today and not share something that people will go crazy about for 5 minutes, but share a dish that people will love forever, make again and again and will still enjoy in 20 years’ time.
So let me introduce to you my very ‘un-trendy’ salmon sharing cake… This is effectively a giant fish cake without the mess of having to assemble it. It not only tastes delicious but also looks pretty impressive too and I’m confident it will be an instant hit with all comfort food lovers.
- 850g piece salmon
- 3 medium potatoes – peeled and sliced
- 6 eggs
- 1 white onion – finely chopped
- 50g butter
- 150g broccoli florets – finely chopped
- 125g spinach
- 50g stale bread – whizzed into bread crumbs
- 1 tbsp lemon juice
- 1 tbsp mayonnaise
- 2 tsp horseradish cream
- 2 tbsp parmesan – finely grated
- 1 egg – beaten
- Black pepper
Preheat the oven to 180’C
Rub the piece salmon in oil and bake in the oven for 20 minutes, if it’s not totally cooked through don’t worry, as it will be cooked again in the cake.
Remove the salmon from the oven, flake out the meat and discard the skin and bones.
Cook the potatoes in salty boiling water for 10 minutes and then add the eggs and cook for another 5.
Remove the eggs and set aside until cool enough to peel.
Strain the potatoes and return to the heat to get rid of any excess moisture.
Take a pinch of your butter and grease a large, ovenproof pie dish.
Heat the remaining butter in a large frying pan and gently fry the onion until soft.
Add the broccoli to the pan and cook for 6-8 minutes and then add the spinach to the pan.
Fry off any excess moisture and then mash the the vegetables together with the potato, lemon juice, mayo and horseradish.
Stir in the flakes salmon and the take about ¼ of the mixture and line the base of your greased dish.
Place your eggs on top, so that they are evenly space out and then use the rest of the salmon mixture to fill in the gaps around eggs and completely cover.
Brush the top of the cake with the beaten egg.
Mix the breadcrumbs together with the parmesan and black pepper and spread this over the top of the cake.
Bake in the oven for half an hour and then serve up with salad and a good dollop of tartar sauce.
- Calories – 405
- Fat – 15g
- Carbs – 27g
- Sugars – 3g
- Protein – 38g