Smoked Haddock and Salmon Fishcakes
By OcadoLife
Published on 17 February 2023
MasterChef
winner Lisa Faulkner’s Smoked
Haddock and Salmon Fishcakes are a great freezer staple – just bag up and freeze
before baking, then defrost overnight whenever you want a speedy family dinner.
The sweetness of the peas goes really well with the smoky haddock, and a leafy
salad is great alongside.Time and servings
55 minsTotal time
12Servings
55 minsCooking time
Ingredients
- 1.5 kg of potatoes, peeled and quartered
- 600 ml of semi-skimmed milk
- 2 onions, halved
- 500 g of skinless salmon fillets
- 500 g of skinless smoked haddock fillets
- 50 g of salted butter
- 4 tsp of crème fraîche
- 4 tsp of dijon mustard
- 4 tsp of dill, chopped
- 4 tsp of flat-leaf parsley, chopped
- 200 g of frozen peas, defrosted
- 200 g of panko breadcrumbs
- 4 tbsp of olive oil
Method
Step 1
Place the potatoes in a large pan of water (you may need 2 pans) and bring to the boil, then reduce the heat and simmer for 15-20 mins.Step 2
Meanwhile, add the milk, 600ml water and the onions to a large pan (or use 2 medium pans) and bring to the boil. Drop in the salmon and haddock, turn off the heat and let it sit for 8-10 mins.Step 3
Drain the potatoes then mash with the butter, crème fraîche, mustard and half the herbs. Season and stir in the peas.Step 4
Use a slotted spoon to lift out the fish. Flake into chunks and combine with the mash; shape the mixture into 24 balls. Chill for 30 mins. Discard the milk mixture.Step 5
Meanwhile, combine the breadcrumbs and oil with the remaining herbs; spread out in a shallow dish or tray. Preheat the oven to 180°C/160°C fan/gas 4.Step 6
Remove the balls from the fridge and flatten slightly into rounds. Coat in the breadcrumbs. Freeze your extra fishcakes at this point, flat on a tray, then transfer to a freezer bag when frozen.Step 7
Put the fishcakes you’re eating now on a baking tray; bake for 15-20 mins. Serve with salad. Defrost frozen fishcakes overnight in the fridge; cook as above.