When we were planning our weekly meals we decided to have some smoked haddock fishcakes just like these ones we made a while ago – they make a perfect light meal that feels a little bit special. But Sainsburys didn’t have any undyed smoked haddock for offer online so we had to change plans, and we’re so glad we did because it gave us the chance to come up with these little beauties! These don’t come with a sauce unlike the smoked haddock ones so are even lighter and would make a great spring or summer dish – give them a try as the weather warms up.
- 1 large potato, peeled and diced
- 1 tsp butter
- 1 heaped tsp of wholegrain mustard
- 2 spring onions, finely diced
- A small bundle of chives, finely chopped
- 1 tbsp capers, roughly chopped (optional)
- 60g/1 small pack of smoked salmon, chopped/torn into bitesize pieces
Start by boiling the potato until tender and then drain. Mash this with the butter and mustard – give it a really good mashing so it’s nice and smooth. Then just mix in the rest of the ingredients and season! We only used a tiny bit of salt as the salmon is salty but put plenty of black pepper.
Shape the mixture into little patties (we did 2 per person) and pop into the fridge to chill for at least 20 minutes.
As everything in the cakes is cooked they just need to get a nice golden colour so coat lightly in flour and shallow fry for a couple of minutes per side – try not to turn them too much as they are quite delicate. Serve as we did, we wilted spinach and a wedge of lemon or with a simple green salad.