Name: Smoked haddock fish cakes
Total time: 1 h
Yield: Serves 2
Ingredients: 400g floury potatoes, peeled and cut into large chunks; 6 spring onions, chopped; for frying butter; 300g smoked haddock; 1 tsp Dijon mustard; a handful tarragon, parsley or chives, chopped; for dusting plain flour; 2 eggs; 75g dried breadcrumbs; for frying oil; 150g frozen peas; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 tbsp olive oil; 50g baby watercress

400g floury potatoes
peeled and cut into large chunks
6 spring onions
chopped
for frying butter
300g smoked haddock
1 tsp Dijon mustard
a handful tarragon, parsley or chives
chopped
for dusting plain flour
2 eggs
75g dried breadcrumbs
for frying oil

PEA SALAD

150g frozen peas
1 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
50g baby watercress

Method

step 1
Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
step 2
Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.
step 3
Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.
step 4
Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.
step 5
To make the salad, put the peas in a colander and pour over a kettle of just-boiled water. Whisk together the vinegar, mustard and olive oil, and toss with the peas and some seasoning. Toss in the watercress just before serving.
step 6
Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.
step 7
Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side or until they are golden all over and piping hot in the middle. Serve with the salad.