Ingredients
- 100g white breadcrumb
- 2 eggs
- 450g potato, peeled
- 450g smoked haddock
- 1 lemon, grated zest
- 2 tbsp chopped fresh parsley
- flour, for dusting
- 3 tbsp vegetable oil, for frying
For the tartare sauce
- 200g mayonnaise
- 2small gherkins, chopped
- 2 tbsp caper, roughly chopped
- 1small shallot, very finely chopped
- 1 tsp horseradish sauce
- ½ tsp dry or made mustard
- 2 tbsp finely chopped fresh parsley
Method
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Make the tartare sauce: mix all the ingredients together and chill (you won’t need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
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Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
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At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
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While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
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Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
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Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
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Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.