Smoked Haddock Fish Cake Recipes

Not seen in the pictures is a bit of dried dill paprika salt and pepper. Start adding a few smoked haddock fish cakes at a time. Meanwhile place the fish and milk in a shallow frying pan.

Olivia Luz

Flake the fish into the pan discarding any skin and bones. 3 stir the fish through the mashed potato and pat into 8 flattened balls. Mix in the horseradish lemon juice salt and pepper to taste. Those are all of the ingredients in the haddock fishcakes. Meanwhile place the smoked haddock in a large frying pan and cover with boiling water.

Cook in lightly salted boiling water for 15 minutes or until tender drain and mash well. 450g 1lb floury potatoes such as king edward or maris piper peeled and cut into chunks. Fry until nicely golden brown before turning. Peel the potatoes and cut into even size pieces. Place the potatoes in a large saucepan cover with water bring to the boil and simmer for 10 12 minutes until tender.

Cover the baking tray with tin foil and place in the oven for 15 minutes it is important that you do not overcook the fish as once added to the potato it will break up and lose its texture. 700g 1lb 8oz smoked haddock fillets. For the smoked haddock fish cakes. Steam the fish for 5 minutes or until the fish flakes easily with a fork or cook in microwave on high 3 4 minutes. Dip each smoked haddock and potato cake in egg and coat evenly.

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Drain well and mash until smooth. Fry the fish and potato cakes. Smoky flaky haddock has a lovely strong flavour which works wonderfully in creamy fish pie kedgeree or fish cakes. Cover and simmer for 6 8 mins until beginning to flake. 1 tbsp of thyme.

Remove drain and flake into pieces. Gently fold the haddock capers lemon zest parsley and egg yolk into the mash and season. Meanwhile spoon the mayo into a bowl. Smoked fish bacon potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one pot dish 1 hr and 50 mins easy. These recipes for smoked haddock will show you loads of ways to cook the.

Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight. 400g of smoked haddock. 75ml of white wine. Almost all of the ingredients i use to make the fishcakes are pictured below they are 1 lb of haddock two potatoes one red and one green bell pepper one onion a bit of thyme and a bit of parsley. Put some oil in a nonstick or stainless steel frying pan and heat on medium high.

Cover and chill until needed. Next dip in the breadcrumbs and place on a tray or cookie sheet. 4 heat the olive oil in a frying pan and cook the fishcakes for 5 mins each side until. Dust with flour and set aside. Cover and chill until needed.

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Dust with flour and set aside. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight. Remove drain and flake into pieces. Drain well and mash until smooth. Cover the baking tray with tin foil and place in the oven for 15 minutes it is important that you do not overcook the fish as once added to the potato it will break up and lose its texture.

4 heat the olive oil in a frying pan and cook the fishcakes for 5 mins each side until. Cook in lightly salted boiling water for 15 minutes or until tender drain and mash well. Flake the fish into the pan discarding any skin and bones.