Advertisement - Continue Reading Below
- 375 g boneless cod or haddock, skinned
- 25 g butter, chopped
- 500 g cold roast potatoes
- 125 g smoked salmon
- 1 Tbsp. finely chopped dill
- 2 medium eggs, beaten
- 3 Tbsp. plain flour
- 75 g panko breadcrumbs
- Vegetable oil, to fry
FOR THE FENNEL REMOULADE
- 1 large fennel bulb
- Juice 1 lemon
- 1 1/2 Tbsp. baby capers, drained
- 2 tsp. wholegrain mustard
- 2 Tbsp. good-quality mayonnaise
- Salad leaves, to serve
- Step 1Preheat oven 200°C (180°C) mark 6. Place the white fish on a large sheet of foil and top with the butter and some seasoning. Cover with another sheet of foil and crunch the edges to make a sealed parcel. Place on a baking tray and cook for 10-12min until fish is opaque and just cooked. Open the top of the parcel and leave to cool slightly.
- Step 2Mash roast potatoes well in a large bowl. Add buttery juices from the fish parcel with some seasoning and mash again. Add smoked salmon and dill and flake in the cooked fish. Use your hands to gently (but thoroughly) mix, then divide into 8 and shape into balls.
- Step 3Put eggs, flour and breadcrumbs into three shallow bowls. Roll fishcakes first in the flour (tap off excess), followed by the egg and breadcrumbs. Place on a baking tray and press each slightly to flatten into patties about 4cm (1½in) thick. Chill for 15min.
- Step 4Heat a thin layer of oil in a large frying pan and Preheat oven to 200°C (180°C) mark 6. Fry fishcakes for 3-4min per side until golden (you may need to do this in batches). Transfer to a baking sheet and cook in oven for 10-12min until piping hot and golden.
- Step 5Meanwhile, halve the fennel and thinly slice into matchsticks. Toss immediately with the lemon juice (this prevents browning) and mix in capers, mustard, mayonnaise and seasoning. Serve fishcakes with the fennel remoulade and a green salad.
Per serving (2 fishcakes):
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
