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- Smoked Haddock and Salmon Fishcakes
Smoked Haddock and Salmon Fishcakes
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12 serving
Prep time:
Cook time:
Serves: 12
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.
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Ingredients
- 1½ kg potatoes, peeled and quartered
- 600ml semi-skimmed milk
- 2 onions, halved
- 500g skinless salmon fillets
- 500g skinless smoked haddock fillets
- 50g salted butter
- 4 tsp crème fraîche
- 4 tsp dijon mustard
- 4 tsp dill , chopped
- 4 tsp flat-leaf parsley, chopped
- 200g frozen peas, defrosted
- 200g panko breadcrumbs
- 4 tbsp 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.
Tips or serving suggestions
414cals, 16g fat (5g saturated), 24g protein, 41g carbs, 6g sugars, 4g fibre, 1g salt
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