Salmon and smoked haddock fishcakes
By: David Massey
Printer friendly version
-
Salmon and smoked haddock fishcakes
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
David Massey demonstrates the simple pleasure of a well-crafted fishcake using fish poached in milk with bay leaf
Similar recipes
Tips and suggestions
- Cooks Tips...
-
Japanese breadcrumbs give a lighter, crisper finish.
Related Videos
Ingredients
- 500ml Milk, for poaching
- 1 Bay leaves
- 120 g Salmon
- 120 g smoked haddock fillets
- 1 Onion, finely chopped and gently fried in butter or oil
- 2 large Potatoes, peeled, cooked and roughly crumbled
- 1 handful chopped Parsley
- 40g plain flour
- 2 Eggs, beaten
- 50g panko Japanese breadcrumbs
- salt and black pepper, for seasoning
Method
1. Preheat the oven to 200C/gas 6.2. Bring the milk to the boil in a saucepan with the bay leaf. When it reaches boiling point, turn down the heat, add the fish fillets and simmer gently for 2-3 minutes.
3. Drain the fish and flake it into a bowl. Add the sautéed onions, crumbled potatoes, parsley and mix together. Season to taste with salt and pepper.
4. Press the mixture into the desired size and shape, then dip into the flour and dust lightly, before dipping into the beaten egg and rolling in the bread crumbs. Make sure that each fishcake is evenly coated with crumbs.
5. Heat some oil in a frying pan and fry the fishcakes on both sides until crisp and golden. Transfer to the hot oven for a further 4-8 minutes until heated through and serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register