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Makes 20 fish cakes

250gm Smoked haddock

175gm Salmon Fillet

300ml Milk

1 Onion , halved

1 Bay Leaf

50gm Butter

250gm Mashed Potato ( approx 350gm potato, boiled & mashed)

Splash Worcester Sauce

2 talespoon Parsley, finely chopped

1 tablespoon Dill, finely chopped

Plain flour for coating

1 egg, beaten for dipping

fres breadcrumbs for coating

Butter & oil for cooking

  • Simmer smoked haddock and salmon in milk one half of the  onion and bay leaf for 5 minutes
  • Remove the fish from the milk and when cool enough to handle discard any skin and bone and flake seperately
  • Chop the remaining half of the onion and fry in a little butter until softened, stir into the mashed potato along with the smoked haddock and Worcester sauce until smoothish, lightly mix in the salmon and the herbs and season. Do not over mix
  • Chill for 1 hour for mixture to firm
  • Divide mixture into 20 equal ammounts and shape into patties. Dip in flour, then egg, then breadcrumbs and reshape. Chill again before cooking *
  • Fry in a nonstick frying pan with a little oil for 5 – 7 minutes on each side until coating is crispy, or grill topped with tiny nobs of butter

This recipe can be prepared the day before up to this stage *

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