Salmon hash cake

The first time I had hash cake was in England many years ago. Picnic by a brook in the Lake District among bluebells, it was the best hash cake I have ever eaten. So when I laid my hands on a 5 kg salmon and wonder what goes beyond endless salmon fillet dinners, this came to mind.

300g salmon, deboned
3 big Russet potato
1 egg
2 C rolled oats
1/2 tsp salt ( I use himalayan salt )

Steam salmon until thoroughly cooked. I nuked it in the microwave for a couple of minutes using sensor cook while peeling the potato. Cool and flake.

Steam the peeled potatoes or nuke them in a covered bowl for about 5 minutes. Mash coarsely while still hot. Do not blitz in the food processor because it will turn gluey and starchy.

Add in flaked salmon, 1/2 tsp salt, a pinch of pepper and stir well.

Flatten big ( ice cream ) scoops of salmon hash and roll on a bed of rolled oats.

Transfer to oiled frying pan and fry until golden brown. Serve warm with coleslaw, tartar sauce, or pickles.

The hash cakes freeze well and is a convenient lunch item, requiring only 1- 2 minutes in the microwave from frozen to piping hot. Put under a grill for 3 minutes if you wish to regain the oaty crunch.