Posted by Gregorie / January 23rd 2015
Smoked Haddock Fishcakes and Ravida Fiore di Sale
A dish for any day of the week, easy to prepare in advance and cook off later, and extras not required can be frozen and fried off at a later date. Undyed Scottish smoked haddock is a versatile and delicious ingredient and served with a dressed salad of leaves and accompany with any relish or pickle you may have to hand (we like sweet chilli sauce), or indeed a fresh hollandaise or tartare will elevate this somewhat.
300g Cooked and crushed potatoes
300g Cooked and flaked smoked haddock
1 Bunch spring onion finely chopped
3 Hard boiled eggs, shelled and chopped
6 tbsp Mayonnaise
Generous Scrunch of Ravida Fiore di Sale
Flour for dusting
Mix the potatoes, smoked haddock, spring onions, eggs and mayonnaise together gently until evenly mixed. Add a good scrunch of Ravida Fiore di Sale and shape into eight or so flat cakes. Cover and chill for 30 mins or until required. Pop the flour onto a plate and push both sides of the fishcakes into it. Shallow fry in hot oil until golden and crisp, this may take 10 mins or longer, try to turn once only if possible as these are delicate and may break up if handled roughly. They may pop and spit a little too in the pan, beware! Place on kitchen paper to drain a little of the fat, then put on plates or a serving platter. A good squeeze of lemon or lime and a little more Ravida Fiore di Sale and you have a wonderful dish.