Smoked Haddock and Spinach Fishcakes with Mustard Mayo (8)

Light and creamy fishcakes from Diana Henry.

Smoked Haddock and Spinach Fishcakes with Mustard Mayo (8)
Print Recipe
Smoked Haddock and Spinach Fishcakes with Mustard Mayo (8)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the potatoes on to boil, then place the haddock in a separate pan with the milk. Bring the milk up to the boil, then immediately turn down the heat very low. Cover and poach for five minutes.
  2. Remove the skin from the fish and fork the flesh into large flakes. Keep the poaching liquor. Once the potatoes are tender, drain and remove the skins. Mash the flesh with two thirds of the butter and 2 tbsp of the poaching milk. Season and leave to cool.
  3. Sauté the onion in the rest of the butter till soft but not coloured. Put the spinach into a separate pan with 1 tbsp water, cover and cook for 1½ minutes on a very low heat. Squeeze all the water out of the cooked spinach and chop roughly.
  4. Mix the potato with the onion and spinach then carefully incorporate the fish. Be careful to keep the flakes large and not to overwork the mixture. Flour your hands and form the mixture into 16 little cakes about 8cm (3in) across. Dust each one in seasoned flour and chill for 30 minutes.
  5. To make the mustard mayonnaise just stir all the ingredients together.
  6. Dip each cake in beaten egg and then in breadcrumbs and fry in hot oil for a couple of minutes each side. Serve with the mustard mayonnaise and some baby gem, pea and radish salad.
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