- 550g potatoes
- 200g salmon
- 200g smoked haddock
- 1 lemon
- 1 bay leaf
- 5 peppercorns
- 10g capers
- 10g chives, chopped
- 1 egg
- 200ml milk
- 100g flour
- 200g breadcrumbs
For the tartare sauce:
- 220g mayo
- 20g capers, chopped
- 10g gherkins, chopped
- 20g shallots, diced
- 20g parsley, chopped
- Cook the potatoes in boiling, salted water until tender, strain and allow to cool.
- Poach the salmon and smoked haddock in water with sliced lemon, bay leaf and peppercorns until cooked – approximately 10-15 minutes.
- Break up the potatoes by hand and flake in the cooked fish, add in the capers, chopped chives and season with sea salt and milled pepper.
- Form into six nice sized fish cakes and leave in the fridge for 30 minutes to rest. It's best to freeze them at this stage.
- Mix the egg and milk together and season.
- To crumb the cakes, dust in the flour, then add to the milk and egg mixture, then finish in the breadcrumbs.
- Place the fish cakes on a hot pan with some oil and fry until golden brown on the outside. Finish in an oven at 180ºC/gas mark and cook until the centre is hot.
- For the tartare sauce, mix all the ingredients together and serve with the fish cakes, along with a wedge of lemon.
- Use a cookie cutter to mould your fish cakes perfectly.
- The trick to freezing these fish cakes is to hold off crumbing them until after they are defrosted, otherwise, they will end up soggy. If you do crumb them before freezing, make sure to repeat the process when defrosted, then cook.
- Steam off the potatoes and give the fish a squeeze before mixing in to get rid of any excess moisture.