Potato bread with salmon and pickled cucumber recipe
 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! 105g tin salmon, bones removed (tuna works too)1 tbsp freshly chopped dill, or other soft herbs1 tsp olive oilfreshly ground black pepperpinch cumin 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 2 tsp sea salt½ cucumber, sliced into ribbons using a vegetable peeler 2 tbsp caster sugar3 tbsp white or red wine vinegar1 dried bay leaf 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 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 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. Mix the salmon, dill and olive oil together and season with plenty of black pepper. Set aside. 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. 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. 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. 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. 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.