Salmon Bubble & Squeak

The idea of bubble and squeak is right up my street. A great tasting, frugal way to use up leftovers, to make a whole new meal. The only problem is, we eat too much, so there never seems to be any leftovers. Not in any useful quantities anyway!

So, with a glut of potatoes beginning to sprout in my cupboard and no time for complicated meals, I thought that I would make a big pan of bubble of squeak – from scratch. This is still a really simple, quick dinner and because you have already added the salmon, it’s an all in one meal.

The best way to make this is to plan for it. If you’re making a meal with roast or mashed potatoes one week, make extra.It will make this even quicker. This is larger than usual bubble and squeak recipes, so the quantities are quite big.

This is a great Summer dish, perfect if you’re feeding a few extra for lunch – just serve with a simple salad!

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Feeds 4

  • 500g charlotte potatoes
  • 250g mixed frozen veg ( I used carrots, broccoli and cauliflower)
  • 4 defrosted salmon fillets
  • 10 shallots (or 2 medium onions)
  • 150g cabbage (I used red cabbage)
  • A handful of parsley
  • Butter for frying
  • Salt and pepper
  1. Cut the potatoes into quarters. Place in a pan and cover with cold, salted water. Bring to the boil and simmer for 20 minutes, until the potatoes are tender. Roughly mash the potatoes and season well with salt and pepper.
  2. Place the frozen vegetables in a microwaveable bowl and cover in boiling water. Microwave for 5 minutes until tender. Drain and leave to cool a little.
  3. Finely slice the shallots and the cabbage into equal sized ribbons and fry in butter on a low heat for 10 minutes until soft.
  4. Make some space in the pan and fry the salmon for  2 minutes on each side. Gently flake the salmon in the pan and mix the pieces with the shallots and cabbage.
  5. Finely chop the vegetables and parsley, season and add to the potato, with the fish, cabbage and shallots. Mix thoroughly.
  6. Melt a knob of butter in a large, non-stick frying pan, roughly 30cm wide. Make sure the butter goes a little way up the sides to prevent it from sticking.
  7. Put the bubble and squeak mixture into the pan and press down firmly with the back of a spoon until it’s pressed up to the edges. Continue to press down as it cooks on a medium heat for 10 minutes.
  8. Paint some melted butter over the top of the bubble and squeak using a pastry brush. Place under a hot grill for 5 -10 minutes, until the top is browned and crispy.
  9. Slice and serve!

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