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Salmon & Haddock Fishcakes
Flaked fish and buttery mash in a crisp golden crust — born of Victorian thrift, now the backbone of a thousand gastropub menus.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Yield
- Makes 8 (serves 4)
- Difficulty
- Easy
- Era
- Victorian thrift
Ingredients
- 300g salmon fillet; 300g smoked haddock
- 300ml milk
- 400g mashed potato, cold
- Zest of 1 lemon; 2 tbsp chopped parsley and chives
- 1 tsp English mustard
- Flour, beaten egg and breadcrumbs for coating
- Oil for frying; lemon wedges and peas, to serve
Method
- Poach the fish in the milk for 5 minutes; drain, skin and flake into large pieces.
- Fold the fish into the cold mash with the lemon zest, herbs, mustard and seasoning — keep the flakes chunky.
- Shape into 8 cakes and chill 30 minutes to firm up.
- Coat in flour, egg and breadcrumbs.
- Shallow-fry in hot oil 3–4 minutes per side until deep golden and piping hot.
- Serve with lemon wedges, buttered peas and tartare sauce.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.