Smoked Haddock, Salmon and Cress Fishcakes
You Will Need
- 2 punnets salad cress
- 300g potatoes, cut into chunks
- 200g undyed smoked haddock or cod
- 225g skinned salmon fillets
- 1 tbsp lemon juice
- A pinch of freshly ground black pepper and salt
- ½ lemon zest
- 2tsp tartare sauce
- 1 egg, small – medium, beaten
- 100g white dry breadcrumbs
- 60ml (4tbsp) vegetable or sunflower oil for frying or deep fat fryer
For the salad:
- 70g bag pea shoots
- 1 punnet micro pink radish
- 1 punnet micro garlic chives
- 1 punnet micro red mustard
These crispy fishcakes on a bed of pea shoots and microgreens salad will brighten up your mid-week meal times. Crunchy breadcrumbs combined with soft flakes of fish, creamy potato and peppery salad cress makes for a very tasty dish.
- Place potatoes in a pan and cover with boiling water, add a pinch of salt and return to the boil and simmer for 10 minutes or until tender but not breaking. Drain and set aside to cool.
- Put fish on a roasting tin, squeeze the lemon juice over the fish and season with black pepper. Cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.
- Mash the potatoes; add the lemon zest, snipped cress (reserving a small amount for garnish) and tartare sauce.
- Flake the fish into large chunks and mix together with the potato mixture, don’t break up the fish too much. Put aside to cool.
- Place the beaten egg in a shallow bowl and place breadcrumbs on a plate. Divide the fish mixture into 8 and shape into cakes. Coat each cake with egg and then toss in the breadcrumbs so it is lightly coated, cover and chill for 45 minutes.
- Heat the oil in a large frying pan, fry the fishcakes over a medium heat for approximately 15 minutes, turning after every 3 – 4 minutes until each side is golden and heated through or deep fat fry for 5 – 6 minutes.
- In a bowl mix together the pea shoots and the snipped microgreens.
- Serve the fishcakes on the salad garnished with remaining snipped salad cress, drizzle with olive oil or serve with tartare sauce if desired.
Prep time: 45 minutes plus 45 minutes chilling
Cooking time: 30 minutes