Fish cakes

Ingredients

• 1 1/8 lbpotatoes, floury, cut into chunks
• 10 1/2 ozsmoked haddock, skinless
• 8 3/4 ozsalmon fillet, skinless
• 1 1/4 cupswhole milk, for poaching
• 1 ozunsalted butter
• 4scallions, finely sliced
• 1/2 ozfresh parsley, chopped
• 1 tsplemon zest
• 1 tspDijon mustard
• 1 1/2 tspsea salt
• 1/2 tspblack pepper
• 2 ozall-purpose flour
• 2eggs, beaten
• 4 1/4 ozdried breadcrumbs
• 3/8 cupsunflower oil, for shallow frying
• 1lemon, cut into wedges, to serve

Method

1. 1

   Boil the potatoes in salted water until tender, drain them well, and let them steam dry in the pan before mashing with the butter. Do not add any liquid.

2. 2

   Lay the smoked haddock and salmon in a shallow pan, pour the milk over, and bring it to a bare tremble. Cook until the fish is just opaque, then lift it out and let it cool. Discard the milk.

3. 3

   Flake the cooled fish into large pieces and fold it through the mash with the scallions, parsley, lemon zest, Dijon, salt and pepper. Stop while the flakes are still visible.

4. 4

   Shape the mixture into eight thick cakes and chill them on a tray until firm. This is not optional.

5. 5

   Turn each chilled cake in the flour, then the beaten eggs, then the breadcrumbs, pressing gently so the crumbs stick all over including the sides.

6. 6

   Heat the sunflower oil in a skillet and cook the fish cakes in batches until deep golden on both sides and hot through the middle. Drain briefly and serve with lemon wedges.