Mine favorite Haddock and Chive Fishcakes. These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you're too busy to cook. Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed.

Bring the milk to a simmer then put on the lid and turn off the heat. Smoky haddock flaked into hot mashed potato with creamy Dijon mustard, masses of chives and egg to bind, is a sublime combination. It could be baked, gratin-style, in a buttered, Parmesan-dredged dish with extra cheese on top, or dusted with flour and formed into neat fishcakes. You can have Mine favorite Haddock and Chive Fishcakes using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mine favorite Haddock and Chive Fishcakes

It's 50 ml of Milk.
Prepare 200 grams of Smoked haddock Fillet.
Prepare 2 tsp of Lemon Juice.
You need 1 tsp of Worcestershire Sauce.
It's 1 tsp of Creamed Horseradish.
Prepare 2 tsp of Snipped fresh chives.
You need 2 tsp of Finely chopped fresh parsley.
You need 100 grams of Mashed potatoes.
You need 1 of salt, pepper as you like.
Prepare 25 grams of Fresh wholemeal breadcrumbs.
It's 3 tbsp of Ketchup.

Fishcakes are a favourite and our slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if counting calories or following Weight Watchers. Table of contents : -My Favorite Tuna Noodle Casserole -Favorite lunchtime tuna pasta -Mine favorite Haddock and Chive Fishcakes -South Carolina seafood chowder -Quick and easy seafood tostadas -My favorite pasta -Seafood Boil -Spicey Basil seafood Pasta -Favorite Spinach Artichoke Dip. This easy to follow recipe for Smoked Haddock fishcakes is an absolute favorite of mine. If there is smoked haddock fishcakes on a menu when I eat out I.

Mine favorite Haddock and Chive Fishcakes step by step

Put the milk and fish in a shallow pan, cover with a sheet of baking parchement and bring slowly to the boil. Reduce the heat so the liquid is just simmering and poach the fish for 5 minutew. Drain, reserving the milk, and leave to cool..
Remove the skin an any bones from the haddock. Put the haddock in a food proccesor with lemon juice, Worcestershire sauce and horseraddlish and process until smoth. Alternatively, use a fork to mash together all the ingredients..
Stir in the reserved milk, chives, parsley, potatoes and seasoning. Shape the mixture into four fiscakes and coat with the breadcrumbs. Pre-heat the grill. Cook under moderate grill for 5m on each side, or until lightly browned..
Serve immediately with salad and salsa or tartar sauce..

Fishcakes are the perfect example of a marriage of convenience which has become far more than the sum of its leftover parts - they exude a solid charm which belies their Hugh Fearnley-Whittingstall and Nick Fisher use smoked mackerel in the Fish Book, which is a new one on me, although I often. Smoked haddock, spinach & potato cakes. These are lovely, creamy, light fishcakes, but their lack of stodginess makes them tricky to handle, so persevere. Smoked haddock & cheddar fishcakes with watercress sauce. Serve these smoky, cheesy seafood bites with a vibrant green dipping sauce as a.