Parsnip latkes with smoked haddock & poached egg

• large parsnips↗2

  (about 450g), peeled

• self-raising flour↗2 tbsp tbsp
• dill↗small pack

  snipped, plus a few fronds to serve

• very fresh eggs↗4
• full-fat milk↗300ml ml
• undyed smoked haddock↗1

  fillet, skin-on (200g)

• hot horseradish↗1-2 tbsp tbsp

  sauce

• lemon↗1

  zested and cut into wedges

• spinach↗80g g
• oil

  for frying

Step-by-step instructions

1. 1

   Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.

2. 2

   Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest – as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.

3. 3

   Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.

4. 4

   Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.