Salmon Sharing Cake

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.