Categories: March

Ingredients

• 300g frozen peas
• 700g floury potatoes, cut into chunks
• 2 tbsp butter
• 4 rashers streaky bacon
• 500g oblong piece fresh salmon fillet, skinned
• 2 medium eggs
• 75g plain flour, seasoned
• 80g dry breadcrumbs
• 2 tsp finely grated lemon zest
• 1 tbsp olive oil
• 1 lemon, cut into wedges, to serve

Directions

1. Cook the peas in a pan of simmering, salted water for 3 minutes or until tender. Drain, reserving 2 tablespoons of the cooking water. Plunge the peas into a bowl of cold water and drain again. Mash to a purée with the reserved cooking water. Set aside.

2. Cook the potato for 12-15 minutes in simmering, salted water, until tender. Drain and mash. Return to a low heat and beat in the pea purée and half the butter. Season and keep warm.

3. Heat a non-stick frying pan over a high heat. When hot, add the bacon and fry for 4-5 minutes, until golden and crisp. Drain on kitchen paper and keep warm.

4. Cut the salmon into 8 fingers. Crack the eggs into a shallow bowl and beat lightly. Put the flour in another bowl, and mix the breadcrumbs and zest together in a third bowl.

5. Heat the oil and remaining butter in a large frying pan until hot. Dip each salmon finger into the flour, then the egg, then the breadcrumbs, shaking off any excess. Add to the pan, reduce the heat and fry gently for 8-10 minutes, turning once, until golden but still a little pink inside.

6. Divide the mash between 4 plates. Top each with 2 fingers and a bacon rasher. Serve with lemon wedges.

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