Serves 4


  • 400g La Ratte, Charlotte or other waxy potatoes scrubbed 2 tbsp. olive oil 2 -3 tbsp. lemon juice Finely grated zest of 1 large lemon few thyme sprigs ½ lemon sliced 300 g salmon fillet 300 g smoked haddock fillet handful of flat leaf parsley, chopped Handful of chervil, chopped 3 tbsp. plain flour 2 medium eggs, lightly beaten 50g Japanese panko breadcrumbs 2 tbsp. olive oil ANCHOVY DRESSING 2 tbsp. drained rinsed capers 2 shallots, peeled and finely chopped 4 marinated anchovies, chopped 4 tbsp. extra virgin olive oil Bunch of flat leaf parsley, leaves only, chopped.


·         Cut the potatoes into even-sized pieces and add to a pan of well salted water. Bring to the boil and cook for 10-15 minutes until tender, drain well.  While hot, mash the potatoes using a potato ricer back into the pan.  Mix in the olive oil, lemon zest and juice, and seasoning.  Let cool.

·         Meanwhile, add the thyme, lemon slices and salmon to a wide pan of slowly simmering salted water and poach for a minute.  Slide in the smoked haddock and gently poach for another 4-5 minutes until both fish are almost cooked through.  Transfer to a plate, using a fish slice.

·         When cool enough to handle, break the fish into large flakes, discarding the skin and any pin bones.

·         Mix the fish and herbs into the mashed potatoes, using your hands. Check the seasoning. Divide into four and shape into neat patties. Season the flour with salt and pepper and use to coat the fish cakes.

·         Then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape the as necessary and place on a tray or plate.  Chill for 2 hours to firm up.

·         To cook, heat the oven to 180˚C/Gas 4. Heat a thin layer of olive oil in a wide ovenproof frying pan. Fry the fish cakes for 2-3 minutes until golden brown, then flip over and fry the other side for 1-2 minutes. Finish cooking in the oven for 5-7 minutes.

Make the dressing in the meantime, by gently warming all the ingredients together in a pan for 3-4 minutes. Spread a generous spoonful of dressing on each warm plate and rest a fish cake in the centre. Serve with peas or beans