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Pudding

Introduction

Serve as a main course or as a canapé with a bowl of the herb sauce - great to dip and dunk!

Oven temperature

Pre-heat oven to 210c fan 190°c -410°f -Reg 7

Steps

  1. Cook and mash potatoes (when mashing for extra taste use butter from cooked fish).

  2. Season fish and cook in foil butter parcel for approx. 15 minutes until fish just opaque and flakes easily.

  3. Skin fish check all bones are taken out flake and add to mash potato, add herbs, mayonnaise, Tabasco, and seasoning, and mix lightly together.

  4. Make into fish cakes coat with breadcrumbs and chill for at least 1 hour.

  5. Grease heavy baking sheet add fish cakes, glaze with melted butter, and cook for 20-25 minutes.

  6. Make sauce by adding all ingredient together and serve with hot fish cakes.



Cooks tips

Pre-heat oven to 210c fan 190°c -410°f -Reg 7

Serve with

Fresh peas

Other recipe to try here

Wine pairing

Peter Falke – Sauvignon Blanc

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Ingredients

Fish cake

  • 450g potatoes

  • Seasoning

  • 300g smoked haddock

  • 150 fresh haddock

  • 25g butter

  • 4 tabs chopped parsley

  • 1 tabs chopped dill

  • 2 tabs mayonnaise

  • Few drops Tabasco sauce

  • Breadcrumbs 

Herb Sauce

  • 4 tabs chopped parsley

  • 1 tabs chopped dill

  • 4 tabs creme fraiche

  • 4 tabs mayonnaise

  • Spring onions chopped

  • ½ lemon

  • Seasoning and a little sugar to taste

Smoked Haddock Fish Cakes with Herb Sauce

1 hr + 1 hour to chill the cakes

6 servings

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