2 punnets salad cress
300g potatoes, cut into chunks
200g undyed smoked haddock or cod
225g skinned salmon fillets
1 tbsp lemon juice
A pinch of freshly ground black pepper and salt
½ lemon zest
2tsp tartare sauce
1 egg, small – medium, beaten
100g white dry breadcrumbs
60ml (4tbsp) vegetable or sunflower oil for frying or deep fat fryer
For the salad:
70g bag pea shoots
1 punnet micro pink radish
1 punnet micro garlic chives
1 punnet micro red mustard
- Place the potatoes in a pan and cover with boiling water, add a pinch of salt and return to the boil, simmering for 10 minutes or until tender but not breaking. Drain and set aside to cool.
- Put the fish in a roasting tin and squeeze the lemon juice. Season with black pepper and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.
- Mash the potatoes, then add the lemon zest, snipped cress (reserving a small amount for garnish) and tartare sauce. Mix in the fish being careful not to break it up too much.
- Place the beaten egg in a bowl and the breadcrumbs on a plate. Divide the fish mixture into 8 and shape into cakes, then coat each cake with egg and toss in the breadcrumbs so lightly coated, cover and chill for 45 minutes.
- Heat the oil in a large frying pan and fry the fishcakes over a medium heat for approximately 15 minutes, turning after every 3 – 4 minutes until each side is golden and heated through. You could also deep fat fry for 5 – 6 minutes.
- In a bowl mix together the pea shoots and the snipped microgreens before serve the fishcakes on the salad garnished with remaining snipped salad cress, drizzle with olive oil or serve with tartare sauce.