Salmon and haddock fish cakes with tomato mayo
Item 1 of 1
A mix of smoked haddock and salmon, fluffy mashed potatoes and crispy breadcrumbs make for delicious fish cakes; and when served with Adam Gray's simple tomato mayonnaise, they are sure to keep the whole family happy.
First published in 2015
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Ingredients
Metric
Imperial
Fish
- 250g of smoked haddock, de-boned and skinned
- 250g of salmon fillet, de-boned and skinned
- 500ml of milk
- 50g of curly parsley, finely chopped
Coating
- 75g of plain flour
- 3 eggs
- 2 tbsp of milk
- 300g of white breadcrumbs, fine
- 1 pinch of white pepper
- 1 pinch of salt
- 200ml of rapeseed oil
Tomato mayo
- 50g of reduced sugar and salt ketchup
- 50g of light mayonnaise
- 1 tsp lemon juice
SAVE RECIPE
Method
2
Strain off the water. While the potatoes are still hot, mash with the butter and milk. Once mashed, keep warm until required
- 20g of butter
- 30ml of milk
3
In a thick-bottomed saucepan, add the salmon and the smoked haddock, cover with milk. Place the pan over a medium heat and bring to the boil
- 250g of smoked haddock, de-boned and skinned
- 250g of salmon fillet, de-boned and skinned
- 500ml of milk
4
Once boiling, remove from the heat. Leave the salmon and smoked haddock to cool in the milk to room temperature, then strain off the milk
5
Flake the fish and add to the warm mashed potato. Add the chopped curly parsley
- 50g of curly parsley, finely chopped
6
Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes
7
Prepare 3 bowls for the coating. In the first, add the flour, salt and white pepper. In the second, lightly whisk the milk and eggs together. Add breadcrumbs to the third bowl
- 75g of plain flour
- 1 pinch of salt
- 3 eggs
- 2 tbsp of milk
- 300g of white breadcrumbs
- 1 pinch of white pepper
8
Dip the fish cakes into the flour, then the beaten egg mix and finally into the breadcrumbs - make sure each fish cake is evenly coated
9
Place a large pan over a medium-high heat. Add the rapeseed oil and once hot, shallow-fry the fish cakes until golden brown all over
- 200ml of rapeseed oil
10
Transfer the fish cakes to a plate covered with kitchen paper to remove any excess oil
11
For the tomato mayonnaise, stir the ingredients together in a bowl until well combined
- 1 tsp lemon juice
- 50g of reduced sugar and salt ketchup
- 50g of light mayonnaise
12
Serve the hot fish cakes with a dollop of the tomato mayonnaise
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