Mine favorite Haddock and Chive Fishcakes. These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you're too busy to cook. Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed.
Smoky haddock flaked into hot mashed potato with creamy Dijon mustard, masses of chives and egg to bind, is a sublime combination.
It could be baked, gratin-style, in a buttered, Parmesan-dredged dish with extra cheese on top, or dusted with flour and formed into neat fishcakes.
In a large bowl mix together grilled.
You can have Mine favorite Haddock and Chive Fishcakes using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Mine favorite Haddock and Chive Fishcakes
- It's 50 ml of Milk.
- You need 200 grams of Smoked haddock Fillet.
- Prepare 2 tsp of Lemon Juice.
- Prepare 1 tsp of Worcestershire Sauce.
- It's 1 tsp of Creamed Horseradish.
- It's 2 tsp of Snipped fresh chives.
- It's 2 tsp of Finely chopped fresh parsley.
- It's 100 grams of Mashed potatoes.
- Prepare 1 of salt, pepper as you like.
- You need 25 grams of Fresh wholemeal breadcrumbs.
- You need 3 tbsp of Ketchup.
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Mine favorite Haddock and Chive Fishcakes instructions
- Put the milk and fish in a shallow pan, cover with a sheet of baking parchement and bring slowly to the boil. Reduce the heat so the liquid is just simmering and poach the fish for 5 minutew. Drain, reserving the milk, and leave to cool..
- Remove the skin an any bones from the haddock. Put the haddock in a food proccesor with lemon juice, Worcestershire sauce and horseraddlish and process until smoth. Alternatively, use a fork to mash together all the ingredients..
- Stir in the reserved milk, chives, parsley, potatoes and seasoning. Shape the mixture into four fiscakes and coat with the breadcrumbs. Pre-heat the grill. Cook under moderate grill for 5m on each side, or until lightly browned..
- Serve immediately with salad and salsa or tartar sauce..
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