Fish cakes with tartare sauce

• white breadcrumb↗100g g
• eggs↗2
• potato↗450g g

  peeled

• smoked haddock450g g
• lemon↗1

  grated zest

• chopped fresh parsley2 tbsp
• flour↗

  for dusting

• vegetable oil↗3 tbsp

  for frying

• mayonnaise↗200g g
• gherkins2small

  chopped

• caper↗2 tbsp

  roughly chopped

• shallot↗1small

  very finely chopped

• horseradish↗1 tsp

  sauce

• dry or made mustard½ tsp
• finely chopped fresh parsley2 tbsp

Step-by-step instructions

1. 1

   Make the tartare sauce: mix all the ingredients together and chill (you won’t need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).

2. 2

   Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.

3. 3

   At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.

4. 4

   While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.

5. 5

   Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.

6. 6

   Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.

7. 7

   Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.