Smoked haddock fishcakes
- October 2007
- Serves 4
- Takes 50 minutes to make, plus chilling
The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo.
- 39.1g (5.9g saturated)
- 30.3g (2.7g sugar)
- 600g potatoes, roughly chopped
- 400g undyed smoked haddock fillet
- 3 tbsp olive oil
- 1 tbsp capers, drained and chopped
- Grated zest of 1 lemon
- Small handful chopped fresh parsley
- 1 medium egg yolk
- Plain flour, for dusting
- Lemon wedges, to serve
For the horseradish mayo
- 150g good-quality mayonnaise
- 1-2 tbsp hot horseradish, to taste
- Lemon juice, to taste
- Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
- Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
- Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
- Meanwhile, spoon the mayo into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.
- Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the horseradish mayo, lemon wedges and a mixed salad, if you like.
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