Melting-middle giant fishcake
Prep time: 20 mins
Recipe photograph by Martin Poole
Prep time: 20 mins
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Nutritional information (per serving)
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cookingSee more of Tamsin Burnett-Hall’s recipes
- 900g white potatoes, peeled and roughly chopped
- 250g frozen smoked haddock fillets
- 4 tsp wholegrain mustard
- ¼ x 25g pack chives, snipped
- grated zest and juice of 1 lemon
- 75g cheddar cheese, grated
- 50g dried natural fine breadcrumbs
- 5 tbsp sunflower oil
- 1 round lettuce, leaves washed, and dried
Step by step
Prepare to the end of step 4 up to 1 day ahead and chill. Alternatively freeze at this stage, well wrapped. Fry from frozen as in step 5, then bake for 35-40 minutes until piping hot.
- Boil the potatoes for 15-20 minutes until tender. Drain and mash.
- Poach the frozen haddock in simmering water for 4-5 minutes. Lift out to a plate and break up into chunky flakes.
- Mix 3 teaspoons of mustard, most of the chives (reserve a few to garnish), the lemon zest and half the lemon juice into the mash. Fold in the smoked haddock and season generously.
- Shape half of the mixture into a 23cm disc (or to fit your frying pan) – it’s easiest to do this on a dinner plate that’s roughly the same size. Scatter on the grated cheese then press the rest of the fishcake mixture on top, enclosing the cheese. Pat on half the breadcrumbs to coat. Put another plate on top, flip the whole thing over, then press on the rest of the breadcrumbs. Chill for at least 2 hours to firm up.
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1½ tablespoons oil in a 23cm-base nonstick frying pan. Carefully slide in the fishcake and fry for 4 minutes on a medium heat until golden. Slide out onto a plate, and heat another 1½ tablespoons oil in the frying pan. Quickly flip the fishcake into the pan to cook the other side, as before. Then, if your pan is ovenproof, transfer the fishcake to the oven still in its pan, otherwise slide out onto a baking tray. Bake for 12-15 minutes until it is piping hot throughout.
- While the fishcake is in the oven, whisk the rest of the lemon juice and oil with 1 teaspoon mustard and some seasoning. Toss the lettuce in the dressing.
- Cut the fishcake into wedges, scatter with the reserved chives and serve with the dressed lettuce.