Ingredients

Method

• 3 potatoes (about 400 g), peeled
• 600 g smoked haddock
• 2 cups milk
• 1 large handful fresh dill, finely chopped
• 6 caperberries, chopped
• Grated zest and juice of 1 medium-sized lemon
• ½ t cracked black pepper
• 5 spring onions, sliced into 1 cm pieces
• Flour, for dusting
• 1 free-range egg, beaten
• Breadcrumbs, for coating
• Olive oil, for shallow-frying
For the parsley and caper sauce:
• 1 cup cream
• Juice of 1 lemon
• 1 T chopped parsley
• 1 T chopped capers

Method

Ingredients

Cut the peeled potatoes into 3 cm-sized pieces and, in a saucepan over a high heat, boil until tender. Crush gently with a fork (you are after a crushed texture, not a mashed one).

In a large frying pan over a medium to low heat, gently poach the haddock in the milk for 10 minutes. Remove the fish using a slotted spoon and set aside to cool.

Flake the fish with a fork and mix with the potato, dill, caperberries, lemon zest and juice, black pepper and spring onion until well combined, but not mashed. Split the mixture into 8 portions of roughly 80 g each and form into patties.

Chill for at least 30 minutes. Dust the fishcakes with flour, then dip first in beaten egg and then into breadcrumbs. Shallow-fry in a pan of hot olive oil until golden and serve with the parsley and caper sauce.

To make the parsley and caper sauce: Pour the cream and lemon juice into a small saucepan over a medium to low heat. Add the parsley and capers and reduce the mixture until it thickens – if it becomes too thick, add a little water to thin it out again.

TASTE’s take:

Serve these delicious fishcakes with rashers of crisp bacon and soft-poached egg.