Potato bread with salmon and pickled cucumber
This is a great store cupboard recipe using potatoes, a tin of fish and pickling ingredients. Once you've made the pickles, you've added to your store cupboard too!
Ingredients
- 105g tin salmon, bones removed (tuna works too)
- 1 tbsp freshly chopped dill, or other soft herbs
- 1 tsp olive oil
- freshly ground black pepper
- pinch cumin
For the pickled cucumber
- 2 tsp sea salt
- ½ cucumber, sliced into ribbons using a vegetable peeler
- 2 tbsp caster sugar
- 3 tbsp white or red wine vinegar
- 1 dried bay leaf
For the potato bread
- 400g/14oz cold mashed potatoes
- 40g/1½oz melted butter
- 90g/3oz self-raising flour (or 90g/3oz blended oats mixed with 1 tsp baking powder)
- pinch salt
- dash oil, for frying
Method
Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside.
For the pickled cucumber, sprinkle the salt over the cucumber slices and leave for 30 minutes. Place the cucumbers into a clean tea towel or muslin and squeeze to remove any excess water. Warm the sugar, vinegar and bay leaf in a saucepan over a low heat. Once the sugar has dissolved, remove from the heat and add the cucumber strips. Set aside.
To make the potato bread, mix the mashed potatoes, butter, flour and salt together. Squash down into a circle that will fit your frying pan.
Heat a little oil in a non-stick frying pan over a medium heat. Fry the potato bread on both sides until golden-brown. Remove from the pan and slice into 4 triangles.
Spoon the salmon on top of the warm potato bread and serve with the cucumber on the side. Season with a pinch of cumin and pinch of salt.
Recipe Tips
If you have any potato bread leftover, it will freeze well and re-heat in the oven.