Smoked Haddock Fishcakes with Horseradish Mayo

This is following on from my last post about smoked haddock as I made these fishcakes alongside making the smoked haddock topped with poached egg and cheese sauce dinner as I had 2 big fillets of smoked haddock and would not be able to eat them both in one dinner.

Ingredients :

Fishcakes

- Smoked Haddock

- Potatoes (peeled and mashed)

- Breadcrumbs

- Butter

- Milk

- 1 Egg yolk

- Half a Onion (chopped)

- 2 Garlic Cloves (crushed)

- tspn Parsley (fresh parsley would be better but I didn't have any)

- Lemon Juice

- Salt

- Pepper

Horseradish Mayo

- Mayo

- tspn Horseradish

- Lemon Juice

Fishcakes

1.  Now is the boring part of peeling the potatoes, God I hate doing it. But its got to be done. Once peeled chop potatoes into chunks and place in a pan of boiling water with a little salt in. Leave to simmer for about 10 mins or until the potatoes are soft so you can mash them.

2. Follow the first step from my last post.Warm some milk and a spoonful of butter in a frying pan. You should use enough milk so it covers the most part of the fish. Place the fillets into the pan of hot milk and heat for about 10 mins until the fish is cooked. Once the fish is cooked remove, peel off the skin and put it to the side.

3. While the fish and potatoes are cooking finely chop half an onion and crush 2 cloves of garlic. Heat up a little butter in a pan and add the onion and cook for a few mins until its softened. Add the garlic and cook for a further few mins. You should do all this on a low heat to avoid burning the onions and the garlic.

4.Once the potatoes are done and ready to mash I liked to use a little bit of butter and the milk used to cook the fish to mash the potatoes. Only a little bit, you don't want to make the mash to wet. but using the milk used to cook the fish in will carry the flavours from the fish.

5. Combine the mashed potatoes, the smoked haddock (flake the fish into chunks), onions, garlic, tspn parsley, salt, pepper, and an egg yolk. Mix it all up.

6. Now is the messy part. You must get your hands in the bowl and squeexe together balls of the mixture to make the fishcakes. shape them into a burger like shape. Once shaped pat them in breadcrumbs and then set aside.

7. Heat some oil in a frying pan on a hot heat, when the pan is hot place the fishcakes into the pan. Serve them on a plate with horseradish mayo and a salad.

After about a minute or so turn them over and cook for a further few mins until they are coked and a lovely crispy golden brown.

Serve on plate with some Horseradish Mayo

Horseradish Mayo

This is really simple. Literally just mix together a few big spoons of mayo and a tspn of horseradish sauce and a squeeze of lemon juice to taste. :-)

Smoked Haddock Fishcakes served with Horseradish Mayo.