11. April 2026

Smoked Fish Cakes

These aren’t just fish cakes; they’re luxurious spheres of indulgence. We craft them by folding delicately smoked flakes of premium fish with a vibrant medley of freshly chopped herbs, all nestled into a cloud of silky, whipped potato. Each bite offers a filling that is light yet satisfyingly rich, wrapped in a perfectly crisp, golden shell. What truly elevates these fish cakes is their versatility—they seamlessly adapt to any setting, adding a touch of elegant sophistication while delivering flavours that are both comforting and refined.

Ingredients (makes 6)

• 2 cups cold mashed potatoes
• 220g cooked, flaked Smoked Haddock
• 1 egg, lightly beaten
• 1 tbsp chopped Parsley,
• 1 tbsp chopped chives
• 1 tsp chopped celery leaves
• Sea salt and ground black pepper 
• 1/2 cup Cornmeal
• Oil for frying

Instructions

• Whip up all the first ingredients together in a large bowl with a whisk.(except oil)
• Form into burger size cakes and  set in the fridge for a few minutes.
• Heat enough oil to come halfway up the fish cakes
• Dust each cake on the cornmeal. Fry the cakes, making sure they don't touch each other, over medium-high heat, until they are nicely browned -about 3 minutes each side
• Set the finished cakes on the rack in the oven.