Moist white flesh with a large chunky texture and a strong seafood flavour.Sealed in a vacuum packed bag.
Smoked Fishcake recipe Serves 4
500g mashing potatoes, such as Agria, peeled and coarsely chopped 15g butter, melted Smoked fish fillets, drained and flaked 4 spring onions, finely chopped 2 tbsp chopped parsley Salt and freshly ground black pepper 1 egg 2 tbsp milk 2 cups dry breadcrumbs olive oil, for pan frying
1. Cook potatoes in boiling, salted water until tender. Drain well and mash. Beat in butter, then set aside to cool.
2. Stir fish, spring onions and parsley into the potatoes. Season well with salt and pepper. Form mixture into eight thick patties.
3. Beat egg and milk together in a bowl. Spread breadcrumbs out on a tray. Dip patties in egg mixture and then roll in crumbs, pressing well to coat.
4. Heat a nonstick frying pan, add a little oil and gently fry fish cakes over a medium heat for 3 to 4 minutes on each side until golden brown