Smoked Haddock & Salmon Fish Cakes
150g natural smoked haddock
150g arbroath smokie
200g fresh salmon
600g desiree potatoes
2 red onions - diced
dill - finely chopped
basil - finely chopped
flat leaf parsley - finely chopped
lemon zest - grated
200ml milk
200ml water
150g arbroath smokie
200g fresh salmon
600g desiree potatoes
2 red onions - diced
dill - finely chopped
basil - finely chopped
flat leaf parsley - finely chopped
lemon zest - grated
200ml milk
200ml water
Simmer potatoes until they are just cooked.
Bake salmon at 150°C until just cooked.
Poach smoked haddock in milk & water then discard liquid.
Fry onions.
Mix all ingredients and shape into cakes.
Chill for an hour.
Dust with flour and shallow fry until golden.
If required, finish heating in oven.
Bake salmon at 150°C until just cooked.
Poach smoked haddock in milk & water then discard liquid.
Fry onions.
Mix all ingredients and shape into cakes.
Chill for an hour.
Dust with flour and shallow fry until golden.
If required, finish heating in oven.