Kitchen Exile

Smoked haddock Fish cakes with a grain mustard aioli

This is a great way of using up leftover fish and potatoes. If you like you can use Salmon or cod instead of the haddock and if you do so, then best to omit the mustard when making the aioli. I've kept this recipe deliberately simple as you have a strong flavour of haddock to contend with and the mustard aioli complements the smokiness nicely.

Fish cakes
200g smoked haddock
150g potatoes, mashed but with no butter or seasoning
3 scallions finely chopped
1 bay leaf
Sprig thyme
200ml milk
Salt and pepper
1 egg beaten
Breadcrumbs or coarse polenta to coat the outside of the cakes
oil for frying

Place the haddock fillets in an oven proof dish 
Pour over the milk and add the bay leaf and thyme, cover with foil
Poach the haddock at 160c (fan), 170c (normal) for 7-10 minutes
Put aside and allow to cool
Place the fillets in a bowl with the scallions, beaten egg and potato, mix together well, but try not to break up the fish too much
Assemble the fish cakes by rolling into a ball and flattening to form a round like you would with a burger or you can use a cooking ring to shape them if you find this easier
Coat the fish cake in bread crumbs or polenta and place to one side until ready for cooking

To cook fry on each side for 2-3 minutes on a medium heat to get a good colour 
Next place in the oven at 150c (fan), 160c (normal) for 10 minutes to heat through


For the Aioli
1 egg yolk
150ml olive oil
Tablespoon grain mustard
10ml white wine vinegar
10ml crème fraiche
salt and pepper to season
squeeze of lemon juice

In a bowl add the egg yolk, vinegar and mustard, mix together with a whisk
Start to add the olive oil very slowly and whisking very quickly the yolk should start to thicken as you add the oil
With this sauce you're not looking for mayonnaise consistency but a very thick sauce so you may not need to add all the oil
Add the crème fraiche and stir through
Season to taste with salt and pepper and lemon juice