Smokey fishcakes with dill and horseradish mayonnaise
Rachel Allen uses smoked haddock and smoked salmon for these delicious fishcakes, served with a sweet, hot and mustardy, Scandinavian-style mayonnaise
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- Skillet
- Chef's knife
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- Measuring spoon
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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
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