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Smoked Haddock Fishcakes recipe

12:47 12 April 2014

Smoked haddock fishcakes with horseradish and lemon mayonnaise

Smoked haddock fishcakes with horseradish and lemon mayonnaise

Archant

Serves 4

Ingredients

Fishcakes

450g/1lb ‘Floury’ potatoes, peeled and chopped

Knob of butter

350g/12oz Undyed smoked haddock fillet - the fishmonger will pin bone for you

Milk – enough to just cover the fish

1 tbsp tiny, ‘non-pareil’, or ‘capucine’ capers, drained and chopped

50g/2oz Lancashire crumbly cheese, grated - optional

Grated zest of 1 lemon

Small handful chopped fresh parsley

1 Medium free range egg yolk

1 Medium free range egg, lightly beaten

Plain flour, for dusting

25g/1oz Breadcrumbs

Drizzle of olive, or vegetable oil

Lemon wedges to serve

Horseradish Mayonnaise

150g/5oz Mayonnaise

1-2 tbsp Hot horseradish sauce, to taste

Lemon juice, to taste

Method

Allow 20 minutes chilling time.

1. Cook the potatoes in boiling, salted water for 15-20 minutes or until tender. Drain well, add a knob of butter, mash and set aside, covered.

2. Place the fish into a pan and just cover with milk. Heat until it simmers, cover and turn off, the fillet will continue to cook in the heat. (To check it’s almost cooked, before putting the lid on, prod with a fork, the flakes should be beginning to separate.) Once cool, remove the skin and check for any bones, then flake.

3. Gently fold the haddock, capers, lemon zest, cheese, if using, parsley and egg yolk into the mash, and season. Shape into 8 fishcakes and cover and chill for 20 minutes or overnight.

4. Meanwhile, spoon the mayonnaise into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.

5. Heat the oil in a frying pan over a medium heat. Dust the fishcakes with a little flour, dip into the beaten egg, then into the breadcrumbs and fry for 3-4 minutes each side, until golden. Serve with new potatoes, market vegetables, lemon wedges and the mayonnaise.

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