Categories: January

Ingredients

• 1kg floury potatoes
• 350g cod fillet, skin on
• 1 pint of milk
• 2 bay leaves
• 6 peppercorns
• 50g butter
• 100g smoked salmon, chopped
• handful of chopped fresh chives
• handful of chopped parsley
• flour, for dusting
• 2 eggs, beaten
• 100g fresh white breadcrumbs
• vegetable oil, for shallow frying
• lemon wedges, to serve
• 25g gherkins, chopped
• 25g capers, chopped
• handful of chopped parsley
• dash of lemon juice
• 4 tbsp mayonnaise

Directions

1. Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender.

2. Meanwhile, put the cod in a shallow pan and pour over the milk to cover (add a little water if it doesn’t cover). Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat.

3. Drain the potatoes well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.

4. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fish cake. Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fish cakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage if you like.)

5. For the tartare sauce, mix all the ingredients together – ready to dip your fish cakes in.

6. Heat the vegetable oil in a frying pan and fry the fish cakes for 5-6 minutes each side until golden and heated through. Serve with the tartare sauce.

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