Griddled potato cakes with smoked haddock and rocket

Method

1. Bake the potatoes in an oven or on the barbeque until cooked. Remove from the heat and leave to cool a little before cutting each potato in half and scooping the filling into a large bowl.

2. Mash the potato with a fork and add the mustard and the egg yolk, and then season with salt and pepper. Divide the mix, shape into cakes with floured hands and place on a lightly oiled griddle. Cook for 5-8 minutes, turning once until golden and crispy on both sides.

3. Meanwhile in a jar, add the olive oil, capers, a little wine vinegar, and lemon juice to make vinaigrette. Season with sea salt and black pepper, place the lid on the jar and shake vigorously.

4. Heat the oil in a saucepan and gently wilt the rocket.

5. To serve, place one cake in the centre of each plate, top the cakes with the haddock and some rocket, and dress with the vinaigrette and snipped chives.

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Ingredients

3 large potatoes, (King Edward or Maris Piper)
1.5 tsp Dijon mustard
1 small egg yolk
1 pinch salt and fresh ground black pepper
2 tbsp plain flour, (for dusting/shaping)

For the dressing

200ml extra virgin olive oil
1 tbsp capers, or caper berries
30ml white wine vinegar
0.5 lemon, juice

For the topping

250g Rocket
1 tbsp Olive oil
4 smoked haddock fillets (150g each), cooked

To serve

1 bunch fresh chives, chopped

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