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Smoked haddock fishcakes

Name: Smoked haddock fishcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600g potatoes, roughly chopped; 400g undyed smoked haddock fillet; 3 tbsp olive oil; 1 tbsp capers, drained and chopped; Grated zest of 1 lemon; Small handful chopped fresh parsley; 1 medium egg yolk; Plain flour, for dusting; Lemon wedges, to serve; For the horseradish mayo; 150g good-quality mayonnaise; 1-2 tbsp hot horseradish, to taste; Lemon juice, to taste

Published: 30 Sep 07
Updated: 18 Mar 24

The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo.

Easy
October 2007

Test kitchen approved

Serves 4
Takes 50 minutes to make, plus chilling

The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo.

Nutrition: per serving

Calories: 562kcals
Fat: 39.1g (5.9g saturated)
Protein: 24.4g
Carbohydrates: 30.3g (2.7g sugar)
Salt: 2.7g

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Ingredients

600g potatoes, roughly chopped
400g undyed smoked haddock fillet
3 tbsp olive oil
1 tbsp capers, drained and chopped
Grated zest of 1 lemon
Small handful chopped fresh parsley
1 medium egg yolk
Plain flour, for dusting
Lemon wedges, to serve

For the horseradish mayo

150g good-quality mayonnaise
1-2 tbsp hot horseradish, to taste
Lemon juice, to taste

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Method

Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.
Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the horseradish mayo, lemon wedges and a mixed salad, if you like.