Smokey fishcakes with dill and horseradish mayonnaise - Discover Seafood

Ingredients

• 50g butter
• 75g shallots, peeled and chopped
• 1 clove of garlic, peeled and crushed
• 375g smoked haddock (ask for undyed), cut into 1cm (½in) dice
• 100g smoked salmon, finely chopped
• ½ tsp salt good twist of black pepper
• 300g cold mashed potato
• 1 tbsp chopped dill
• 1 egg, beaten a little flour (optional)
• 1 egg yolk
• 1 tbsp Dijon mustard
• 2 tsp cider vinegar
• 2 tsp honey
• 15g grated horseradish
• Pinch of salt
• Twist of black pepper
• 100ml sunflower oil