Recipe for Salmon and Smoked Haddock Fish Cakes
For this recipe you could use either Smoked Haddock or Smoked Cod.
- 175gm salmon fillets
- 250gm smoked haddock
- 300ml milk
- 1 clove
- 1onion, halved
- 1 bay leaf
- 50gm butter
- 250gm mashed potato(approx 350gm potato boiled and mashed)
- splash Worcester sauce
- 2 hard boiled eggs, finely chopped
- 2 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- plain flour for coating
- 1 egg beaten for dipping
- fresh breadcrumb for coating
- butter and oil for cooking
Simmer smoked haddock and salmon in milk with the clove,half the onion and bay leaf for 5 minutes. Remove the fish from the milk and when cool enough to handle discard any skin and bone, then flake separately. Finely chop the remaining half of onion and fry in a little butter until softened. Stir into the mash along with the smoked haddock and Worcester sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, and season. Do not overmix. Chill for 1 hour for mixture to firm. Divide mixture into 20 equal ammounts and shape into patties. Dip in flour, then egg then breadcrumbs and reshape. Chill again before cooking. Fry in a non stick frying pan with a little oil for 5 - 7 minutes on each side until coating is crispy, or grill topped with tiny nobs of butter.
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