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Boil the potatoes for 10 minutes until tender. Place the haddock skin side down in a large, shallow pan with the milk, bring to a gentle simmer and cook for 5 minutes. Remove, reserving 150ml (¼pt) milk, flake into large pieces and discard the skin. Mash the potatoes with the reserved milk from the haddock and 50g (2oz) of the butter.
Sauté the cabbage in the remaining butter until soft. Add the salmon, mustard, potatoes and the haddock and fry on a high heat, moving the potatoes around the pan every so often, so the bottom starts to brown and is mixed in. Add the peas for the last couple of minutes, check the seasoning and serve scattered with parsley, with the lemon wedges to squeeze over. This can be made a day in advance and reheated either on the hob or in the microwave, but it's better eaten straight away.
- 850g (1lb 14oz) potatoes, peeled and chopped into chunks
- 3 smoked haddock fillets
- milk, to cover the fish
- 75g (3oz) butter
- ½ savoy cabbage, shredded
- 3 salmon fillets, chopped into chunks
- 3tbsp wholegrain mustard
- couple handfuls frozen peas
- parsley, to scatter
- lemon wedges, to serve
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