These smoked fishcakes are super simple to prepare and are packed full of flavour. Smoked haddock is combined with a little potato and lots of fresh herbs.
Best served with homemade tartare sauce.
2 Smoked Haddock Fillets, 250ml Milk, 1/2 Onion, 8 Cloves, 1 Bay Leaf, 150g Boiled and Mashed Potatoes, 1 Egg Yolk, Large Handful Chopped Fresh Parsley, Chives and Dill, Zest 1 Lemon, Sea Salt, Cracked White Pepper
1) Place a saucepan over a medium heat and add the milk. Stud the onion with the cloves and add to the milk along with the bay leaf. Bring the milk to a simmer and add the haddock. Poach for around 10 minutes or until cooked and starting to flake. Remove the fish from the pan and set aside to cool.
2) In a large bowl combine the potatoes with the egg yolk, herbs and lemon zest. Flake the fish into the mixture and fold lightly to combine. Season the mixture to taste with sea salt and cracked white pepper.
3) Form the mixture into equal patties – compressing well to ensure they don’t fall apart. Transfer to the fridge to set for at least 2 hours.
4) Heat a large non-stick pan over a medium heat and add a little oil. Fry the fishcakes for around 7 minutes each side or until golden brown and piping hot.