2 bay leaves

2 cups whole milk

1lb. 2 oz. wild salmon

3 medium potatoes (1 lb. 5 oz.), quartered

6 to 8 large sorrel leaves, thinly sliced (or 1 teaspoon lemon thyme leaves)

1 egg, lightly beaten

4 spring onions/scallions, chopped

5 cups fresh breadcrumbs

4 tablespoons light olive oil

1 bunch of spring greens, thickly sliced

2 tablespoons butter

2 tablespoons freshly squeezed lemon juice

sea salt and freshly ground black pepper

lemon wedges, to serve (optional)

Put the bay leaves and milk in a small frying pan and bring to simmering point. Add the salmon, turn off the heat and let it poach for 5 minutes. Remove the salmon and discard the poaching liquid. When the salmon is cool enough to handle, gently flake the flesh and put it in a large bowl. Put the potatoes in a large saucepan of water and bring to the boil. Reduce heat and cook for 10 minutes. Drain and roughly mash them. Let cool to room temperature. Put the mashed potatoes in the bowl with the salmon an add the sorrel, egg, spring onions/scallions and 2 cups of breadcrumbs. Season well with salt and pepper. Using your hands, form the mixture into 8 large patties. Put the remaining breadcrumbs in a bowl and gently roll the fish cakes in the crumbs to evenly coat all over. Heat the oil in a nonstick frying pan over medium heat and cook the fish cakes for 3 to 4 minutes on each side, until the crumbs are cooked and golden.

Cook the spring greens in a saucepan of boiling water for 5 minutes and drain. Add butter and lemon juice to the warm pan and stir well. Return the greens to the pan and season with salt and toss to coat. Divide the greens between warmed serving plates, top with the fish cakes and serve immediately with lemon wedges for squeezing.

Makes 4 servings



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