From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms

This traditional British fried dish is a way for cooks to use up leftover mashed potatoes after a roast dinner. As the patties cook in the pan they bubble and squeak.

bubble&squeakServes 5

For the patties:
4 cups mashed potatoes
¼ cup chopped leeks
1 egg
1 yolk
Salt
Flour for dusting

For the pâté:
1 pound smoked trout
1½ tablespoons horseradish
¼ bunch chervil, chopped
¼ bunch chives, chopped
¼ bunch tarragon, chopped
⅛ bunch parsley, chopped
Zest of 1 lemon
Juice of ¼ lemon
½ tablespoon mustard
2 tablespoons aioli
1 tablespoon crème fraîche

To plate:
1 cup cherry tomatoes, halved
Crème fraîche for garnish
Chopped chives for garnish

Mix the mashed potatoes, leeks, and eggs in a large bowl. Salt to taste. Cover a half sheet pan in plastic and dust with flour. Shape the mashed potato mixture into 2-inch patties and dust in the flour.

For the pâté, shred the smoked trout and fold in the horseradish, chervil, chives, tarragon, parsley, lemon zest and juice, mustard, aioli, and crème fraîche.

Fry the patties in olive oil until golden brown on the top and bottom. Serve topped with a spoonful each of trout paté, cherry tomatoes, crème fraîche, and chives.