Smoked haddock Fish cakes with a grain mustard aioli
Kitchen Exile
Kitchen Exile
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Ingredients

  • 1 egg yolk
  • 150 ml olive oil
  • Tablespoon grain mustard
  • 10 ml white wine vinegar
  • 10 ml crème fraiche
  • salt and pepper to season
  • squeeze of lemon juice
  • 200 g smoked haddock
  • 150 g potatoes, mashed but with no butter or seasoning
  • 3 scallions finely chopped
  • 1 bay leaf
  • sprig thyme
  • 100 ml milk
  • Salt and pepper
  • 1 egg beaten
  • Breadcrumbs or coarse polenta to coat the outside of the cakes
  • oil for frying

Instructions

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