Crispy hot smoked salmon, broccoli & pea fish cakes

Step by Step

Step 1

Put the potatoes and celeriac in a large pan and add cold water to just cover. Boil, then cover and cook for 15 minutes, until almost tender. After 10 minutes, put the broccoli and petits pois in a steamer or heatproof colander and place over the water. Cover and steam for 4-5 minutes, until tender.

Step 2

Mash or process the broccoli and peas to a coarse purée. Drain the roots thoroughly, return to the pan and mash together with seasoning, then mix in the broccoli pea purée.

Step 3

Flake the fish into the vegetables, then add the capers and lemon juice and mix well. Check the seasoning – remember the fish is quite salty. Shape the mixture into 8 patties while warm, or leave to cool and chill if possible.

Step 4

Mix the flour, breadcrumbs and cheese in a shallow bowl and carefully dip the fish cakes in the mixture to coat all over. If the patties are still warm, you may need to push them back into shape as you go. Heat ½ the oil in a nonstick frying pan and fry in 2 batches for 6-8 minutes until golden, turning once. Drain on kitchen paper before serving with the lemon wedges, and some tartare sauce, if liked.