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FOR THE FENNEL REMOULADE
- 1
large fennel bulb
Juice 1 lemon
- 1 1/2 Tbsp.
baby capers, drained
- 2 tsp.
wholegrain mustard
- 2 Tbsp.
good-quality mayonnaise
Salad leaves, to serve
- Step 1Preheat oven 200°C (180°C) mark 6. Place the white fish on a large sheet of foil and top with the butter and some seasoning. Cover with another sheet of foil and crunch the edges to make a sealed parcel. Place on a baking tray and cook for 10-12min until fish is opaque and just cooked. Open the top of the parcel and leave to cool slightly.
- Step 2Mash roast potatoes well in a large bowl. Add buttery juices from the fish parcel with some seasoning and mash again. Add smoked salmon and dill and flake in the cooked fish. Use your hands to gently (but thoroughly) mix, then divide into 8 and shape into balls.
- Step 3Put eggs, flour and breadcrumbs into three shallow bowls. Roll fishcakes first in the flour (tap off excess), followed by the egg and breadcrumbs. Place on a baking tray and press each slightly to flatten into patties about 4cm (1½in) thick. Chill for 15min.
- Step 4Heat a thin layer of oil in a large frying pan and Preheat oven to 200°C (180°C) mark 6. Fry fishcakes for 3-4min per side until golden (you may need to do this in batches). Transfer to a baking sheet and cook in oven for 10-12min until piping hot and golden.
- Step 5Meanwhile, halve the fennel and thinly slice into matchsticks. Toss immediately with the lemon juice (this prevents browning) and mix in capers, mustard, mayonnaise and seasoning. Serve fishcakes with the fennel remoulade and a green salad.
Per serving (2 fishcakes):
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
