Salmon & Smoked Haddock fish cakes
found in Starters - Fish
Vegetarian | Nut Free |
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Prep: 30 minutes
Cook: 30 minutes
Difficulty:
Moderate
Fun to make and full of flavour, these fish cakes can be made in advance and cooked on the day.
Ingredients
- 250g smoked haddock fillets
- 175g salmon (raw)
- 300ml milk
- 1 clove
- 1 onion, halved
- 1 bay leaf
- 50g butter
- 350g potatoes, boiled and mashed
- 1 tsp worcestershire sauce
- 3 eggs, 2 (hard-boiled, finely chopped), 1 beaten
- 2 tbsp parsley
- 1 tbsp dill
- 25g flour (plain)
- 50g wholemeal breadcrumbs
- 2 tbsp sunflower oil
Directions
1
Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)
2
Finely chop the remaining onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don
3
Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.
4
Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.