From Our Kitchen To Your Table – Smoked Haddock & Leek Fishcakes

Our new Spring/Summer menu is about to hit the counter so we are bringing you one of our delicious dishes straight from our kitchen to try at home and serve at your table

Recipe makes 10 fishcakes, you will need:

80 – 130g Smoked Haddock

2.6kg Potatoes

27g Dill

17g Parsley

35ml Lemon Juice

400g Leeks

300ml Semi Skimmed Milk

180g Plain Flour

300g Panko Breadcrumbs

3 Eggs

60g Shallots

150g Capers

190ml Double Cream

Method – Steam potatoes and place in mixing bowl, add the butter and half the milk and whip until mashed. When the mash is cooked keep warm, poach the haddock in the remaining milk with 2 lemons sliced in half, when cooked take out, de-skin and mix into mash.

Add sliced cooked leeks and chopped parsley, check seasoning, press into 6oz molds, then chill. When cold set up 3 trays with flour, eggs and panko breadcrumbs, coat them using the flour first, then egg, then panko. Deep fry or bake fishcake for 8 minutes on 160c.

To make sauce sweat off shallots, when cooked add the cream and reduce by half, add lemon juice, capers and finish with parsley. Serve and enjoy!

Allergens may vary depending on supplier/brand used- Gluten, Fish, Eggs, Milk, Sulphur dioxide, Wheat, Rye, Barley, Oats