Recipe of the month

Smoked haddock and salmon fishcakes from The Ivy Café.

Ingredients - Serves four

130g cooked smoked haddock
130g cooked salmon fillet
430g mashed potato
2 tsp ketchup
2 tsp English mustard
3 tsp Panko breadcrumbs
Small bunch of flat leaf Parsley, chopped
Salt & Pepper to season

For the coating

4 medium eggs
85g plain flour
145g Panko breadcrumbs

For the herb sauce

35g parsley flat (leaves only)
25g chives – 25g
15g coriander leaves
Handful of spinach
180g crème fraiche
425g mayonnaise

Method

Flake the salmon and smoked haddock into chunks. Place the mashed potatoes, ketchup, English mustard, Panko breadcrumbs and parsley into a bowl and mix well to evenly distribute all the ingredients. Carefully fold in the flaked fish into the mix.

Divide the mixture into 4 equal amounts, then shape into patties. Dip the patties in flour, then egg wash and finally breadcrumbs, then reshape them. Chill the patties before cooking, this will help firm them up and keep their shape during cooking. These can be made up to a day ahead then chilled.

For the herb sauce, place all the chopped herbs into a blender, add the mayonnaise and crème fraiche and blitz until smooth. Chop the fresh spinach to roughly 1cm pieces, then mix to the sauce to combine.

To cook, fry the fishcakes in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy and the fishcakes are golden brown.

To serve, place the fishcake onto the centre of the plate, then spoon the spinach herb sauce on top. Garnish with baby watercress.

 
Serving suggestion
 
For an extra spring touch, why not add spring peas to your herb sauce and top the fishcakes with a perfectly poached egg!
 
The Ivy Café Marylebone will be reopening from 17th May! Click here to book your table in advance.
 
 

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