How To Make Scottish Finnan Haddie Fishcakes Recipes - Finnan Haddie is simply smoked haddock cured in the traditional Scottish manner first introduced in Findon, a fishing village in Aberdeen.
Using smoked haddock gives these fishcakes extra oomph but you can use cod or whiting if you prefer.
Makes 8 fish cakes
12 oz smoked haddock
1 lb mashed potato
4 spring onions or small shallots
1 tbsp fresh parsley
4 tbsp milk
6 tbsp dried breadcrumbs
* Preheat the oven to 190ºC (375ºF, Gas Mark 5)
* Simmer the fish in a little water for six or seven minutes, until the flesh looks opaque and flakes easily.
* Remove skin, carefully debone and flake the fish with a fork.
* In a large bowl, mix the mashed potato, chopped spring onions, milk, parsley and flaked fish.
* Season with salt and pepper.
* Mould the potato and fish mixture into eight equally sized patties.
* Beat the egg with two tbsps of water and pour into a shallow dish.
* Have the breadcrumbs spread out on a separate shallow dish.
* First dip the fish patties in the egg and then in the breadcrumbs so they are completely covered.
* Place on a non-stick baking sheet for 20 minutes until the fish cakes are golden.
Serve with a green salad or spinach a’ la crème.