Smoked Haddock Fishcakes With Saffron Cream Sauce Recipes

SMOKED HADDOCK FISH CAKES (FINNAN HADDIE AND POTATO CAKES)

Steps:

• Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
• Remove the fish and bring the milk to a boil.
• Add the haddock again, reduce the heat and simmer for 4 minutes.
• Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
• Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
• Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
• Place on a cookie sheet and place in the fridge for about 15 minutes.
• Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
• Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
• When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!

SMOKED MACKEREL FISHCAKES

Steps:

• Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
• Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
• With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle).
• Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
• Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
• Serve with the horseradish and apple sauce and lemon wedges.