Smoked Haddock Fishcakes
Smoked haddock fishcakes. There once was a time when I was intimidated by the idea of fishcakes; I had it in my head that they were difficult and complicated to make. I don’t know why – perhaps it’s because I was raised a vegetarian and had no early experience of cooking or eating fish, and on top of that, my mother wasn’t a very inventive cook- even with vegetables! Instead of flinging myself onto the couch for a therapy session, I tackled my fishcake intimidation head-on some years ago and came up with this very simple and satisfying fishcake recipe.
Haddock is considered a “white” fish, and is super high in protein, and has an impressive roster of health benefits: promoting stronger bones, improving overall health and skin appearance, promoting brain function, boosting heart health and immunity and, reducing stress to name a few [1].
Smoked haddock is a classic ingredient that brings a distinctive, robust flavor to any dish. In this recipe, we allow the smokiness of the fish to shine, while the mashed potatoes provide a soft, fluffy base that holds everything together. These smoked haddock fishcakes are lightly seasoned with lemon zest and fresh parsley to elevate the flavour profile, while the capers bring a delightful pop of tang that contrasts beautifully with the richness of the fish and potato. A squeeze of fresh lemon juice before serving gives a citrusy lift, rounding off the dish with a refreshing zing.
This recipe is not only easy to make but also incredibly versatile. Whether you’re preparing it for a casual weeknight meal or a more refined dinner gathering, these smoked haddock fishcakes are sure to impress. The combination of smoked haddock, mashed potatoes, and the bright notes of lemon and capers makes for a dish that’s both comforting and sophisticated.
Try our smoked haddock fishcakes with mashed potato, lemons, and capers today, and discover the perfect way to enjoy a classic seafood dish with a modern twist. They also make for a great meal prep option, as they can be made ahead of time and gently reheated when needed.
For a delightful meal, start with our Carrot and Coriander Soup, and finish with light and refreshing Lemon Prosecco Syllabub.
Bon appetite
Smoked Haddock Fishcakes
Equipment
- Electronic digital scales
- Heavy bottomed skillet or frying pan
Ingredients
- 400 grams [14 ounces] White floury potatoes such as Maris Piper OR Russet
- 250 grams [9 ounces] Smoked Haddock Fillet
- 1 ½ Tablespoon Whole Capers, chopped
- 1 medium Clove of Garlic, minced 3 - 4 grams
- 1¼ teaspoon Black onion seed black sesame seeds work as well
- 1 ¼ teaspoon Lemon zest extra for garnish
- Healthy splash of Tobasco to taste
- 25 grams Mixture of coriander* and parsley, fresh and minced - extra leaves for garnish *Cilantro in America OR pack a shy tablespoon if you don't have scales
- Salt and white pepper to taste
- 1 small egg, beaten
- 40 grams Flour [ 1 1/2 ounces]
- 100 grams Dried breadcrumbs [3 ½ ounces]
- A generous knob of butter
- 1 Tablespoon Coconut or Rapeseed Oil
Instructions
- Gather and weigh your ingredients.
- Peel the potatoes and cut into medium sized dice and place in a medium saucepan. Add cold water to cover, add a generous slug of salt and boil gently until soft, but not mushy. Drain and add back to the pan for a few minutes so the heat can dry off some of the extra moisture. In a large bowl, mash the potatoes so you have a bit of chunky texture and some smooth texture.
- Poach the fish gently for 4-5 minutes until the skin starts to fall off and the flesh goes a little bit flaky. Remove and flake the fish [ Note 1.] Add the flaked fish to the mash potatoes.
- Add to the bowl, the garlic, capers, black onion, zest, Tobasco, herbs, salt & pepper and mix through [I use my hands] Add just enough of the beaten egg to pull it all together and shape into cakes- this should make about 6 smaller cakes and 4 larger cakes.
- Put the remaining egg in a shallow bowl, and the flour and breadcrumbs in separate bowls or saucers.
- Dip each fishcake in the flour [give it a shake if it feels too much], then into beaten egg and lastly the breadcrumbs, until evenly coated. Wrap in clingfilm and chill for at least 30 minutes. [Note 2]
- Put the butter and oil in the skillet or frying pan on medium-high heat and, once it’s hot, gently add the fishcakes and cook for five minutes until golden and well crusted underneath. Carefully flip it over and repeat on the other side. If you are cooking these in batches, keep a foil tent over the cooked fishcakes whilst you are preparing the rest.
- Garnish with extra zest and coriander if using and serve straight away.
