Smoked haddock fishcakes and caper sauce recipe | TASTE

Ingredients

• 3 potatoes (about 400 g), peeled
• 600 g smoked haddock
• 2 cups milk
• 1 large handful fresh dill, finely chopped
• 6 caperberries, chopped
• Grated zest and juice of 1 medium-sized lemon
• ½ t cracked black pepper
• 5 spring onions, sliced into 1 cm pieces
• Flour, for dusting
• 1 free-range egg, beaten
• Breadcrumbs, for coating
• Olive oil, for shallow-frying
• For the parsley and caper sauce:
• 1 cup cream
• Juice of 1 lemon
• 1 T chopped parsley
• 1 T chopped capers