Ingredients
left-over mash from Champ recipe seasoned flour for dusting
4 slices cooked bacon from Champ recipe 2 salmon fillets, skin on but no bones
1 tbsp grain mustard
4tsp cracked black pepper
2-3 leaves spring greens, shredded
For the sauce:
½ shallot, chopped
1 clove garlic, chopped
olive oil
30ml/1fl oz white wine
100ml/3½fl oz double cream
2 tbsp grain mustard
small bunch dill or parsley, chopped
seasoning
Method
1. preheat the oven to 180C/350F/Gas 4.
2. To make the sauce, sauté the shallot and garlic in a little olive oil. Add the wine and cream and bring to the boil. Add the mustard, chopped herbs and season to taste. Set aside.
3. Seal the salmon in a hot pan in a little oil, coat the skin with the mustard and top with the cracked black pepper. Bake for about 10 minutes.
4. Crumble the bacon into the Champ mash and add spring greens. Mix well. Shape into cakes. Toss in seasoned flour to coat, shaking off any excess.
5. Pour enough oil into a large frying pan to cover the base of the pan. Fry the cakes for a couple of minutes on each side. Remove and drain on kitchen paper.
6. To serve, place a bubble and squeak cake in the centre of each plate, place the salmon on top and spoon the sauce around.
