Bookmark Recipe
Mark's Hake Fishcakes with Seasoned Crème Fraîche
Ingredients
- 500g cooked and mashed potato
- 300g Irish hake, diced in 2cm cubes
- ½ onion, finely diced
- Handful flat-leaf parsley, chopped
- 1 lemon
- 1 egg yolk
- Salt and freshly ground black pepper
- 100g flour
- 2 eggs, lightly beaten
- 100g breadcrumbs
- 100g créme fraiche
- Juice of ½ a lemon
- 80g mixed herbs – parsley, dill, mint, tarragon, chives
- 80g salad leaves
- 6 slices of Irish smoked salmon to top
- 2 teasp. Dijon style mustard
- 1 teasp. white wine vinegar
- 3 teasp. olive oil
Fishcakes
- 500g cooked and mashed potato
- 300g Irish hake, diced in 2cm cubes
- ½ onion, finely diced
- Handful flat-leaf parsley, chopped
- 1 lemon
- 1 egg yolk
- Salt and freshly ground black pepper
- 100g flour
- 2 eggs, lightly beaten
- 100g breadcrumbs
To serve
- 100g créme fraiche
- Juice of ½ a lemon
- 80g mixed herbs – parsley, dill, mint, tarragon, chives
- 80g salad leaves
- 6 slices of Irish smoked salmon to top
- 2 teasp. Dijon style mustard
- 1 teasp. white wine vinegar
- 3 teasp. olive oil
Method
Combine the fishcake ingredients in a large mixing bowl. Divide the mixture into six and shape the cakes using either your hands or an upturned sugar bowl. Place onto a tray lined with parchment paper. Chill in the fridge.
Place the flour, egg and breadcrumbs in three separate bowls. Remove the fish cakes from the fridge and dust in the flour, followed by the egg wash and finally the breadcrumbs. Fry in a medium pan, browning on all sides, for about 10 minutes until golden and crispy.
Put the mustard, white wine vinegar, olive oil and a pinch of salt into a clean jam jar and shake to emulsify.
Place the créme fraîche in a bowl, season with salt and add the lemon juice.
For the salad, tear the herbs into a bowl with the baby leaves and dress with the vinaigrette.
To serve place the fish cakes on a plate and stack the sliced smoked salmon on top, followed by the lemon créme fraîche and the dressed herb salad.
The Quality Mark & You
Learn moreMethod
Combine the fishcake ingredients in a large mixing bowl. Divide the mixture into six and shape the cakes using either your hands or an upturned sugar bowl. Place onto a tray lined with parchment paper. Chill in the fridge.
Place the flour, egg and breadcrumbs in three separate bowls. Remove the fish cakes from the fridge and dust in the flour, followed by the egg wash and finally the breadcrumbs. Fry in a medium pan, browning on all sides, for about 10 minutes until golden and crispy.
Put the mustard, white wine vinegar, olive oil and a pinch of salt into a clean jam jar and shake to emulsify.
Place the créme fraîche in a bowl, season with salt and add the lemon juice.
For the salad, tear the herbs into a bowl with the baby leaves and dress with the vinaigrette.
To serve place the fish cakes on a plate and stack the sliced smoked salmon on top, followed by the lemon créme fraîche and the dressed herb salad.
