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Dominic Chapman's Smoked Haddock Fishcakes

Dominic Chapman's Smoked Haddock Fishcakes

Brought to you by: Great British Chefs
    6 serving

Prep time:

Cook time:

Serves: 6

Soft flakes of smoked haddock, salmon and cod are beautifully interwoven with mashed potato and herbs in this distinctively British fish cake dish. Dominic Chapman serves with a creamy leek sauce to provide a hearty meal.
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  • 100g cod fillet
  • 100g salmon fillet
  • 400g smoked haddock
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 tbsp thyme
  • 2 bay leaves
  • 75ml white wine
  • 1 handful fresh parsley, chopped
  • 1 pinch tarragon
  • 1 pinch cayenne pepper
  • 1 lemon, zested
  • 1 pinch breadcrumbs
  • 500g maris piper potatoes
  • 3 leeks, washed and sliced finely into rings
  • 300ml cream
  • 3 handfuls chives, chopped, plus 2 tbsp for the fishcakes


Step 1

For the mashed potato, boil the potatoes in a large pan of water until soft. Use a potato masher to mash the potatoes until all the lumps are removed (do not use cream or milk). Set aside.

Step 2

Preheat the oven to 180°C/gas mark 4. Remove the skin and bones from the fish (if not already removed) and place in a baking tray with the onion, white wine, bay leaves, garlic and thyme. Cover the baking tray with tin foil and place in the oven for 15 minutes - it is important that you do not overcook the fish, as once added to the potato it will break up and lose its texture.

Step 3

Remove the tray from the oven (but leave the oven on) and allow to cool for 5 minutes. Discard any excess thyme and the bay leaves. Carefully transfer the fish, onion and garlic into a bowl. Flake the fish into large chunks.

Step 4

Add the rest of the chopped herbs into the bowl along with the lemon zest. Place the mashed potato into the bowl and mix together. Season with cayenne pepper - being careful not to overdo it.

Step 5

Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated.

Step 6

Fry each ball in hot oil for 3 minutes until golden all over and then finish in the hot oven for a further 3 minutes. Once cooked, keep warm while you prepare the sauce.

Step 7

Blanch the leek rings for 2 minutes in salted boiling water and then strain.

Step 8

Place into a pan with the cream and bring to a simmer. Cook until the leeks are evenly coated and the sauce is thick. Season with salt and pepper and sprinkle with the chopped chives.

Step 9

Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately.

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