SALMON & SMOKED HADDOCK FISH CAKES

Salmon & smoked haddock fish cakes image

Fun to make and full of flavour, these fish cakes can be made in advance and then cooked on the day

Provided by Antony Worrall Thompson

Categories Brunch, Buffet, Lunch, Snack, Starter

Time 1h

Yield Makes 20

Number Of Ingredients 17

Ingredients

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)

Steps:

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.)
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.
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.
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.

Nutrition Facts : Calories 106 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 7 grams protein, Sodium 0.33 milligram of sodium