It’s been a while since I last made fish cakes. They’re normally the last thing on my mind when cooking fish, but it is a good way of using up leftover fish and potatoes.

If you like you can use Salmon or cod instead of the haddock and if you do so then best to omit the mustard when making the aioli.

I’ve kept this recipe deliberately simple as you have a strong flavour of haddock to contend with and the mustard aioli complements the smokiness nicely.


For the Aioli

1 egg yolk
150ml olive oil
Tablespoon grain mustard
10ml white wine vinegar
10ml crème fraiche
salt and pepper to season
squeeze of lemon juice

In a bowl add the egg yolk, vinegar and mustard, mix together with a whisk
Start to add the olive oil very slowly and whisking very quickly the yolk should start to thicken as you add the oil
With this sauce you’re not looking for mayonnaise consistency but a very thick sauce so you may not need to add all the oil
Add the crème fraiche and stir through
Season to taste with salt and pepper and lemon juice

For the fishcakes

200g smoked haddock
150g potatoes, mashed but with no butter or seasoning
3 scallions finely chopped
1 bay leaf
sprig thyme
100ml milk
Salt and pepper
1 egg beaten
Breadcrumbs or coarse polenta to coat the outside of the cakes
oil for frying

Place the haddock fillets in a oven proof dish 
Pour over the milk and add the bay leaf and thyme, cover with foil
Poach the haddock in a moderate oven (160 Celsius) for 7- 10 minutes until just done
Put aside and allow to cool
Once cool take the fillets out and place in a bowl with the scallions, beaten egg and potato, mix together well but try not to break up the fish too much
Assemble the fish cakes by rolling into a ball and flattening to form a round like you would with a burger or you can use a cooking ring to shape them if you find this easier
Coat the fish cake in bread crumbs or polenta and place to one side until ready for cooking
To cook fry on each side for 2-3 minutes on a medium heat to get a good colour and place in the oven or BBQ at 150 celsuis for 10 minutes if you have large cakes or 5 minutes for smaller ones


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