Fish Cakes with Puffed Capers and Lemon Creme Fraiche

MAKES 4

250g fish such as haddock, smoked haddock, hake, cod or a combination of these

500g potatoes

1 small onion (diced and cooked in 40g of butter until soft, with no colour)

Herbs such as chives/dill/tarragon/lovage Quarter tsp English mustard

Half tsp horseradish

Flour/egg wash

Panko breadcrumbs

● Boil the potatoes, drain well, dry and mash/ sieve and cook the onion (as per above).

● Add the large diced fish to the onions and cook for a few minutes over a medium heat until the fish is just cooked, then add the fish/ onions to the mashed potatoes along with the chipped herbs. Shape into rounds then dip into flour, egg-wash and finally the panko crumbs.

● Chill for 30 minutes. Fry in hot oil (180°C) until heated through. These can also be popped into the oven at 160°C to finish off if they begin to colour too much in the fat.

● Serve with dressed seasoned salad leaves; deep fried capers which are fried in hot vegetable oil (180°C) until they open up and drained on kitchen roll, and lemon creme fraiche which has a little finely grated lemon juice and rind, added for acidity and aroma.