Oak Roasted Salmon and Smoked Haddock Fishcakes Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

250g Smoked Haddock – de-boned and skinned
250g Oak Roasted Salmon – de-boned and skinned
570ml Milk
500g Potatoes
300g fine, white breadcrumbs
3 Eggs
200ml Cotswold Gold Rapeseed Oil
75g Plain flour
50g Parsley – finely chopped
20g Welsh Salted Dragon Butter
1 pinch Halen Môn Sea Salt and white pepper

Tomato Mayonnaise –

50g Ketchup
50g Mayonnaise
1 tsp Lemon juice

Peel the potatoes and boil in lightly salted water until soft. Drain and mash with the Welsh Salted Dragon Butter and 40ml of milk. Once mashed, keep warm until required.

Place the Oak Roasted Salmon and the Smoked Haddock into a saucepan, cover with 500ml of the milk and gently bring to the boil.

Once boiling, remove from the heat. Leave the Oak Roasted Salmon and Smoked Haddock to cool in the milk to room temperature, then strain off the milk.

Flake the fish and add to the warm mashed potato then add the chopped parsley. Shape the mixture into cylinders of approximately 120g each (12 fishcakes).

Prepare 3 bowls for the coating.

In the first, add the flour, Halen Môn Sea Salt and white pepper.

In the second, lightly whisk the eggs the remainder of the milk together.

Add breadcrumbs to the third bowl. Dip the fishcakes into the flour, then the beaten egg mix and finally into the breadcrumbs – make sure each fishcake is evenly coated.

Place a large pan over a medium-high heat. Add the Cotswold Gold Rapeseed Oil and once hot, shallow-fry the fishcakes until golden brown all over. Transfer the fishcakes to a plate covered with kitchen paper to remove any excess oil.

For the tomato mayonnaise, stir the ingredients together in a bowl until well combined.

Serve the hot fishcakes with a dollop of the tomato mayonnaise – enjoy!