Pour the milk into a shallow sauteål pan add the haddock fillets and bay leaf then season. Fish cakes make a great easy supper dish and seem to be popular with everyone. Remove the cooked haddock from the milk and set aside to cool. Cook gently for 6 10 minutes until the fish is separating into flakes. Meanwhile place the fish and mint stalks in a large pan and cover with the milk plus 300ml water.

With the motor running slowly add the oil in a thin stream until emulsified. Remove the fish and bring the milk to a boil. Gently fold the haddock capers lemon zest parsley and egg yolk into the mash and season. Freeze the fishcakes and cook from frozen as in step 5 adding an extra 10 minutes oven cooking boil the potatoes until soft drain. Add the haddock again reduce the heat and simmer for 4 minutes.

Remove the skin and bones from the fish if not already removed and place in a baking tray with the onion white wine bay leaves garlic and thyme. Drain well and mash until smooth. Poach covered for 5 minutes until just beginning to flake. Place the potatoes in a large saucepan cover with water bring to the boil and simmer for 10 12 minutes until tender. 100g of salmon fillet.

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For the haddock cakes bring the milk to a simmer in a heavy based pan and add the haddock fillets. Cook over a low heat for 3 4 minutes or until the fish is cooked through then remove from the. Place over a low heat and bring to a simmer. These smoked haddock fish cakes have sweetcorn and chives added for extra flavour and they really are delicious. Carefully strain off and reserve the liquor and bay leaf cover and set aside in the refrigerator.

Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight. Drain on kitchen paper. Not seen in the pictures is a bit of dried dill paprika salt and pepper. These haddock fishcakes stay true to that ethos. 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.

Cover and chill until needed. Mix in the horseradish lemon juice salt and pepper to taste. Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish. 400g of smoked haddock. Meanwhile spoon the mayo into a bowl.

Return to the hot pan and steam dry. For the mayonnaise place the egg yolks vinegar and mustard in a food processor and blend. Next remove the skin and flake the fish. Meanwhile place the smoked haddock in a large frying pan and cover with boiling water. Return to the hot pan and steam dry.

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Meanwhile place the smoked haddock in a large frying pan and cover with boiling water. Cover and chill until needed. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight. For the haddock cakes bring the milk to a simmer in a heavy based pan and add the haddock fillets. Remove the skin and bones from the fish if not already removed and place in a baking tray with the onion white wine bay leaves garlic and thyme.

Next remove the skin and flake the fish. With the motor running slowly add the oil in a thin stream until emulsified. Pour the milk into a shallow sauteål pan add the haddock fillets and bay leaf then season.