Ingredients
Smoked fish hash cakes with spring onions, dill, capers & aioli, with heirloom tomato salad
Method
Smoked fish hash cakes with spring onions, dill, capers & aioli, with heirloom tomato salad
1.Peel the potatoes and cut into chunks about half the size of an egg. Put in a pan, cover with cold water, salt and bring to the boil. Cook until tender, then drain.
2.Put the fish in a bowl with the spring onions, dill, capers, celery, cream, egg, a little less than ½ tsp salt, and freshly ground black pepper to taste. Add the cooled potatoes and mix lightly. Gently shape the mixture into 16 large hash cakes (don’t squeeze) and place them on a large plate. Cover and refrigerate for 30 minutes.
3.Heat the oil in a frying pan over a medium heat and add about half the fish cakes. Cook until they’re a deep golden colour on all sides, then repeat with the next batch. Serve hot with mayonnaise flecked with fresh herbs, and a salad of sliced heirloom tomatoes dressed in lemon-infused olive oil.