Glazed Salmon with Potato Patties
8,3 / 10
1 hr 25 min.
- 3 cups baby Spinach
- For the potato cakes
- 3.333 cups floury potatoes
- ½ cup smoked, diced, Bacon (streaky, American)
- 3 Tbsps pitted black olives
- 1 cup sweet Corn (from a tin, drained)
- 0.333 cup Feta (crumbled)
- ½ cup freshly grated Parmesan
- 2 Tbsps unbleached all-purpose flour
- ⅜ cup skim milk
- 3 Tbsps Avocado oil
Cook the potatoes in boiling salted water for 30 minutes. Drain, let the steam evaporate and, while still hot, put through a potato ricer. Leave to cool.
Render the fat from the bacon in a pan without adding oil, fry until crispy, and remove from the pan.
Finely chop half of the olives. Mix the sweetcorn, feta, parmesan, flour, milk, bacon, and chopped olives through the potato and stir until smooth. Season with salt, ground black pepper and nutmeg. Form the mixture into small cakes and fry in a saute pan, on both sides in hot avocado oil until golden brown.
Meanwhile season the salmon with salt and ground black pepper. Heat the oil in a pan and fry the salmon on both sides until golden brown. Reduce the heat and brush the salmon with maple syrup to form a glaze.
Arrange the potato cakes with the salmon on warmed plates and serve garnished with the spinach and the remaining olives.