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