SMOKED SALMON FISHCAKES WITH FENNEL REMOULADE
Using leftover crispy roast potatoes adds an extra dimension to these luxury fish cakes (but you could use plain or shop-bought mash if you don’t have any roasties going).
Hands-on time 35min, plus cooling and chilling. Cooking time about 35min. Makes 8
375g (13oz) boneless cod or haddock, skinned 25g (1oz) butter, chopped 500g (1lb 2oz) cold roast potatoes 125g (4oz) smoked salmon (trimmings are fine) 1tbsp finely chopped dill 2 medium eggs, beaten 3tbsp plain flour 75g (3oz) panko breadcrumbs Oil, to fry for the fennel remoulade 1 large fennel bulb Juice 1 lemon 1½tbsp baby capers, drained 2tsp wholegrain mustard 2tbsp good-quality mayonnaise Salad leaves, to serve
1 Preheat oven 200°C (180°C) mark 6. Place the white fish on a large sheet of foil and top with the butter and some seasoning. Cover with another sheet of foil and crunch the edges to make a sealed parcel. Place on a baking tray and cook for 10-12min until fish is opaque and just cooked. Open the top of the parcel and leave to cool slightly.
2 Mash roast potatoes well in a large bowl. Add buttery juices from the fish parcel with some seasoning and mash again. Add smoked salmon and dill and flake in the cooked fish. Use your hands to gently (but thoroughly) mix, then divide into 8 and shape into balls.
3 Put eggs, flour and breadcrumbs into three shallow bowls. Roll fishcakes first in the flour (tap off excess), followed by the egg and breadcrumbs. Place on a baking tray and press each slightly to flatten into patties about 4cm (1½in) thick. Chill for 15min.
4 Heat a thin layer of oil in a large frying pan. Fry fishcakes for 3-4min per side until golden (you may need to do this in batches). Transfer to a baking sheet and cook in oven for 10-12min until piping hot and golden.
5 Meanwhile, halve the fennel and thinly slice into matchsticks. Toss immediately with the lemon juice (this prevents browning) and mix in capers, mustard, mayonnaise and seasoning. Serve fishcakes with the fennel remoulade and a green salad.
PER SERVING (2 fishcakes) 717cals, 35g protein, 37g fat (7g saturates), 57g carbs (4g total sugars), 7g fibre