Salmon & smoked haddock fish cakes
- Antony Worrall Thompson
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Makes 20
Easy
Total time: 1 hr
Ready in about an hour - plus chilling
A star rating of 4 out of 5.2 ratingsRate
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Fun to make and full of flavour, these fish cakes can be made in advance and then cooked on the day
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
250g smoked haddock
fillets
-
175g salmon fillet
-
300ml milk
-
1 clove
-
1 onion
halved
-
1 bay leaf
-
50g butter
-
250g mashed potato
(boil and mash 350g/12oz potatoes)
-
splash of Worcestershire sauce
-
2 hard-boiled eggs
finely chopped
-
2 tbsp chopped fresh parsley
-
1 tbsp chopped fresh dill
-
plain flour
for coating
-
1 egg
beaten for dipping
-
fresh breadcrumb
for coating
-
oil or butter
for cooking
-
spicy tomato
sauce, for dipping (optional)
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Nutrition: per cake
-
kcal106
-
fat5g
-
saturates3g
-
carbs8g
-
sugars0g
-
fibre0g
-
protein7g
-
salt0.33g
low
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Method
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step 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.)
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step 2
Finely chop the remaining ½ 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’t overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.
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step 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.
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step 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.
Recipe from Good Food magazine, January 2005
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A star rating of 4 out of 5.2 ratings
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