Mark's Hake Fishcakes with Seasoned Crème Fraîche
These Fishcakes are so delicious and a great way to use up any leftover potatoes!
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Cooking tools:
- Sugar bowl
- Jam jar
- Kitchen scale
- Potato masher
- Microplane
- Mixing bowl
- Parchment paper
- Baking sheet
- Skillet
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Spoon
- Plate
- Fork
- Measuring cup
- Grater
Ingredients
- 500 g cooked and mashed potato
- 300 g Irish hake (diced in 2cm cubes)
- ½ onion (finely diced)
- Handful flat-leaf parsley (chopped)
- 1 lemon (juice and rind)
- 1 egg yolk
- Salt
- freshly ground black pepper
- 100 g flour
- 2 eggs (lightly beaten)
- 100 g breadcrumbs
- 100 g créme fraiche
- Juice of ½ a lemon
- 80 g mixed herbs – parsley (dill, mint, tarragon, chives)
- 80 g salad leaves
- 6 slices of Irish smoked salmon to top
- 2 teasp. Dijon style mustard
- 1 teasp. white wine vinegar
- 3 teasp. olive oil
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