Fishcakes

Name: Fishcakes
Cuisine: United Kingdom
Ingredients: 250 g smoked haddock; 350 g potatoes, peeled and diced; 1 tbsp butter; 1 leek, finely chopped; 250 g hot-smoked salmon, flaked; 250 g hot-smoked salmon, flaked; 2 tbsp milk; 60 g Parmesan, finely grated; 2 garlic cloves, crushed; zest of 1 lemon; 1 tbsp Dijon mustard; 1 medium egg; salt and freshly ground black pepper; salt and freshly ground black pepper; sunflower oil; 120 g panko breadcrumbs; 5 g chives, finely chopped; juice and zest of 1 lemon; 300 ml crème fraîche

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

With just the right proportion of fish to potatoes and a delicous crispy coating, these are very flavoursome. All you need alongside is some lemon and chive crème fraîche or tartare sauce, and a big green salad.

Ingredients

250 g smoked haddock
350 g potatoes, peeled and diced
1

United Kingdom
Scottish
Fish course
Pescatarian
Scotland

Method

Put the smoked haddock in a wide, heavy-bottomed pot and add enough water to cover it. Bring it to the boil on a medium heat, then take the pan off the heat and leave for 5 minutes, by which time the haddock will be cooked.
Put the potatoes into a large pot and cover with water. Add a good pinch of salt and bring to the boil, then lower the heat and simmer unti