Smoked Haddock Fishcakes – Perfect from Breakfast to Dinner!

Originating from Scotland, these smoked haddock fishcakes are a treat for any time of day. They serve as a satisfying weekday dinner, a delightful brunch dish, or even a sophisticated starter at dinner parties. I’ve found a special place for these at my own dinner gatherings in France, where they always seem to win over guests. They evoke the essence of Scotland just like that renowned traditional soup, Cullen Skink, which is also a celebration of smoked haddock.

Not only are these fishcakes delicious, but they’re also wallet-friendly. While smoked haddock can be pricey, a little goes a long way when combined with mashed potatoes. Feel free to adjust the ratios of fish to potato based on your preference.

Getting to Know Haddock in France

If you find yourself in France, the translation for haddock can be a bit misleading. Unsmoked haddock is known as Eglefin, but for smoked haddock, it remains simply Haddock. The French pronunciation drops the “H”, pronounced as ‘addock. You’ll also find it referred to as Finnan Haddie when it’s undyed, though this can be challenging to source in France. Instead, your best bet is to find the dyed variety and ensure it’s sourced from a reputable fishmonger who follows sustainable practices.

How to Make Your Own Smoked Haddock Fishcakes

This simple recipe is perfect for everyone, incorporating easy steps to create a delightful dish. Let’s start by gathering all your ingredients, especially the fluffy floury potatoes. In France, we use Bintje, but you can also opt for Maris Piper, King Edward, or Desiree. The full selection of potato varieties is impressive, so choose your favorites!

Ingredients

• 500 g (18oz/ about 4 medium-sized) floury potatoes
• 350 g (11oz/ 1 large fillet) smoked haddock (or any smoked fish)
• 1 bay leaf
• Milk (for poaching the fish)
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh parsley (or chives)
• 30 g (2 tbsp) plain all-purpose flour (or oat flour, to shape)

For Extra Crispy Breadcrumbs

• 1 organic egg
• 100 g (3.5oz/ 1 cup) breadcrumbs or Panko
• Olive oil (or canola/rapeseed oil for frying)

Instructions

1. Boil the Potatoes: Begin by cooking the chopped potatoes in boiling salted water for about 10 minutes or until they get soft. Once done, drain and leave them in the pan.
2. Poach the Fish: In a separate large pot, poach your smoked haddock in milk or a mix of milk and water, covering it with just enough liquid to immerse about one-third of the fish. Add a bay leaf for extra flavor. Cover and let it cook for no more than 10 minutes. Afterward, remove the fish and set it aside to cool. Discard the skin and flake the fish, ensuring no bones remain.
3. Mash the Potatoes: In the same pot with your drained potatoes, mash them and mix in mustard, 3 tablespoons of the poaching liquid, and finely chopped herbs. Season thoroughly then add the flaked fish, folding everything gently together.
4. Shape the Patties: Divide the mixture into small patty cakes—about 2.5cm/1 inch thick for starters or appetizers, resulting in about 8 large patties or 12 small ones. Lightly dust each patty with flour.

Coating with Crispy Breadcrumbs

Prepare two bowls: one with beaten egg and the other with your breadcrumbs. First, dip the patties into the egg, then roll them in the breadcrumbs or Panko for an extra crispy finish.

Cooking the Fishcakes

In a non-stick frying pan heated over medium-high, fry the patties in olive oil for about 5 minutes on each side until nicely golden brown. Press them lightly while cooking to achieve an even crispiness.

Make Ahead and Freezing Tips

The beauty of this recipe is that it’s handy for meal prep! You can prepare the fishcakes in advance, cool them down, and simply reheat in a warm oven for about 10 minutes before serving.

Can I Freeze Fishcakes?

Absolutely! These delightful fishcakes can be frozen for up to 3 months. You can freeze them either before frying or after they’ve been fried and cooled. Just place them on a baking sheet to freeze, then transfer to airtight containers.

What to Serve with Your Fishcakes?

These smoked haddock fishcakes pair beautifully with a refreshing wedge of lemon, a light salad, or a sprinkle of fresh herbs such as chives. However, the true game-changer is serving them with the best homemade tartare sauce you can whip up. It’s a world apart from the store-bought versions!