| Ingredients |
| This recipe has quickly become a favourite among group members and hospital staff alike. |
| 275g/9oz undyed haddock fillets |
| 275g/9oz salmon |
| 600ml/1 pint milk |
| 1 bay leaf |
| A few black peppercorns |
| 125g/4oz butter |
| Half onion, finely diced |
| 275g/9oz dry mashed potatoes |
| 1 egg, beaten |
| 50g/2oz melted butter |
| 2 teaspoons anchovy essence |
| 2 hard boiled eggs, chopped |
| 2 tablespoons fresh chopped parsley |
| 1 tablespoon fresh chopped dill |
| Flour for coating |
| Beaten egg for dipping |
| Fresh breadcrumbs for coating |
| Salt & ground black pepper. |
| Method; |
| 1 Place the haddock and salmon in a casserole dish or saucepan. Add enough milk to cover, add the bay leaf and peppercorns. Bring to the boil and then simmer for about 6 minutes. Set aside to cool. |
| 2 Heat 25g/1oz of the butter in a pan and cook the onion gently until softened but not brown. |
| 3 Remove the fish from the milk and flake it, discarding any skin or bones. Strain the poaching liquor and reserve. Melt half the remaining butter in a small saucepan. In a mixer with a dough hook combine the haddock, mashed potato, melted butter, sweated onion and anchovy essence. Fold in the salmon, eggs, parsley and dill by hand until well combined, but do not over mix. |
| 4 Season to taste. If the mixture is too dry mix in some of the poaching liquor. Use the remainder to make parsley sauce. |
| 5 Divide the mixture into four and shape into patties. Refrigerate for about 2 hours before cooking to firm up the cakes. Dip each cake in the flour, then the egg, then the breadcrumbs. |
| 6 About 15 minutes before serving, pan fry the fishcakes in the remaining butter for 5 minutes on each side and keep warm in the oven. |
