FOOD & DR INK
SMOKED HADDOCK AND SALMON FISHCAKES WITH SPINACH HERB SAUCE INGREDIENTS • 130g cooked smoked haddock • 130g cooked salmon fillet • 430g mashed potato • 2 tsp ketchup • 2 tsp English mustard • 3 tsp panko breadcrumbs • Small bunch of flat-leaf parsley, chopped • Salt and pepper to season
FOR THE COATING • 4 medium eggs • 85g plain flour • 145g panko breadcrumbs
FOR THE HERB SAUCE • 35g flat-leaf parsley (leaves only) • 25g chives
• 15g coriander leaves • Handful of spinach • 180g crème fraiche • 425g mayonnaise
STEP-BY-STEP GUIDE 1. Flake the salmon and smoked haddock into chunks. Place the mashed potatoes, ketchup, English mustard, panko breadcrumbs and parsley into a bowl and mix well to evenly distribute all the ingredients. Carefully fold the flaked fish into the mix. 2. Divide the mixture into four equal amounts, then shape into patties. Dip the patties in flour, then egg wash and, finally, breadcrumbs, then reshape them. Chill the patties before cooking – this will help firm them up and keep their shape during cooking. These can be made up to a day ahead, then chilled. 3. For the herb sauce, place all the chopped herbs into a blender, add the mayonnaise and crème fraiche, and blitz until smooth. Chop the fresh spinach to roughly 1cm pieces, then mix into the sauce to combine. 4. To cook, fry the fishcakes in a non-stick frying pan with a little oil for five to seven minutes on each side until the coating is crispy and the fishcakes are golden brown. 5. To serve, place the fishcake on to the centre of the plate, then spoon the spinach herb sauce on top. Garnish with baby watercress.
The Ivy Cambridge Brasserie is located on Trinity Street, serving up brunches, lunches, dinners and cocktails seven days a week. theivycambridgebrasserie.com
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