recipe

British Comfort: Smoked Haddock and Spring Onion Fishcakes with Homemade Tartare Sauce

4 min read

Hello, fellow foodies!

There’s something truly comforting about the crispy exterior and the tender, flavorsome middle of a well-made fishcake. Today, I’m sharing a recipe that’s a nod to the classic British combination of smoked fish and creamy potatoes, but with a little extra flair to make it truly special. We’re diving into Smoked Haddock and Spring Onion Fishcakes accompanied by a delightful homemade tartare sauce.

As someone who grew up in the UK, fishcakes hold a special place in my culinary heart. They remind me of cozy dinners by the seaside, where the fresh sea breeze pairs perfectly with the aroma of sizzling fish. Ah, those were the days! Now, in my own kitchen, I try to capture that same warmth and nostalgia while adding my own twists.

The star of this show is undoubtedly the smoked haddock. With its rich, slightly salty flavor, it perfectly complements the creamy potatoes and fresh spring onions. Plus, it’s easy to find in most groceries here, making it a convenient yet sophisticated choice. In this recipe, we bake the haddock, which keeps it tender and flaky. Combined with the mashed potatoes and herbs, it forms the base of our delightful fishcakes.

When shaping the cakes, it’s fun to get a little hands-on; you can really get stuck in and enjoy the process. Once you get the hang of the bread-egg-breadcrumb assembly line, you’ll be a breading pro in no time!

Let’s not forget the accompanying homemade tartare sauce, which is an absolute must. There’s something so refreshing about the zingy capers and gherkins against the creamy mayo, and it elevates the fishcakes to a whole new level. Trust me, once you try making your own, you’ll never go back to store-bought again!

These fishcakes are perfect for a relaxed weeknight dinner with loved ones or even a delightful weekend brunch. Pair them with a light salad and a crisp glass of white wine, and you’ll have a meal that delights the senses.

So why not give this classic British dish a try? It’s a comforting hug in culinary form and a great way to bring a bit of the seaside into your home. I’m sure it’ll become a fast favorite in your household, just like it has in mine.

Happy cooking, and as always, do let me know how it turns out for you in the comments below. Until next time!

Cheers,
Al

Ingredients

For the Fishcakes:
– 400g smoked haddock fillets
– 500g potatoes, peeled and cubed
– 3 spring onions, finely chopped
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon butter
– 1 tablespoon milk
– 1 tablespoon plain flour
– Salt and pepper to taste
– 2 eggs, beaten
– 100g breadcrumbs

For the Homemade Tartare Sauce:
– 150g mayonnaise
– 1 tablespoon capers, drained and chopped
– 3 gherkins, finely chopped
– 1 teaspoon lemon juice
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste

Method

Method

Fishcakes

  1. Preheat your oven to 180°C (350°F).
  2. Place the smoked haddock fillets in a baking dish, cover with milk, and bake in the oven for 12-15 minutes, until cooked through and flakes easily. Remove from the oven and let it cool before flaking the flesh, discarding any skin and bones.
  3. While the fish is cooking, boil the potatoes in a pot of salted water for about 15-20 minutes, or until tender. Drain and mash the potatoes with the butter, then set aside to cool slightly.
  4. In a large bowl, combine the mashed potatoes, flaked haddock, spring onions, parsley, salt, and pepper. Mix well to combine.
  5. Shape the mixture into 8-10 fishcakes, about 2cm thick, and place on a baking sheet.
  6. Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  7. Lightly coat each fishcake in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure they are evenly covered.
  8. In a frying pan, heat 2 tablespoons of oil over medium heat. Gently cook the fishcakes for about 4 minutes on each side, or until golden brown and heated through. Depending on the size of your pan, you may need to do this in batches.

Homemade Tartare Sauce

  1. In a small bowl, combine the mayonnaise, chopped capers, gherkins, lemon juice, dill, salt, and pepper. Mix well until fully combined.
  2. Serve the fishcakes hot with a generous dollop of homemade tartare sauce on the side.

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