Ingredients
- 750g red potatoes, peeled and cut into 1 in pieces
- 500g Scottish Smoked Haddock
- 1 tbsp wholegrain mustard
- 2 lemons, zest of 1 and 1 cut to wedges
- 3 tbsp chopped dill
- 50g plain flour
- 2 tbsp olive oil
- 50g butter
- 120g watercress
- 3-4 tbsp French Salad Dressing
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Tip the potatoes into a pan of cold salted water set over a high heat and bring to the boil. Reduce to a simmer and cook for 15 mins, or until just softened.Step 2
Meanwhile, line a baking tray with baking paper and top with the fish, cook for 5-8 mins. Remove the tray from the oven and leave to cool slightly.Step 3
Drain the potatoes and allow to steam dry in a colander for a few mins. Then pass them through a ricer into a large bowl, or mash up with a potato masher.Step 4
Add the mustard, lemon zest and chopped dill then season liberally and mix well. Lastly, flake the fish into large pieces and gently mix in. Form into 8 even sized patties and set in the fridge to chill for 2-3 hrs.Step 5
Lightly dust the patties in flour, making sure to coat both sides. Heat a large non-stick frying pan over a medium - high heat. Add in half the olive oil and butter, when the butter begins to foam add 4 fishcakes and cook for 2-3 mins on each side, or until deep golden brown and warmed through. Place these on a tray and into the oven to keep warm while you repeat with the remaining oil, butter and fishcakes.Step 6
Put the watercress into a large mixing bowl then drain, season and toss with French dressing. Mix well and serve alongside the fishcakes and lemon wedges.