Season the smoked fish with a pinch of salt and pepper. Place under a medium grill and cook for 3-5 minutes each side. Put to one side.
Boil the baby potatoes, remove from the heat, strain and leave to cool.
Place a large pan on medium heat, add a knob of butter and sauté the onion and garlic for approximately 5 minutes until it starts to turn brown.
Add the packet of baby spinach to the pan. Dice the black pudding and your cooked baby potatoes and also add to the pan and cook for a further 3 minutes. Remove the pan from the heat.
Flake the grilled fish and add to the pan.
Mix the mustard, cayenne pepper and cream together. Pour over the fish mix.
Return the pan to the heat and heat through gently.
Serve immediately.
Serving Suggestion:
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!
