Ingredients

Ingredients For the Arbroath smokie fishcakes

• 4 Arbroath smokies, or other smoked fish

• 400ml/14fl oz full-fat milk

• 450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks

• 2 tbsp chopped fresh flatleaf parsley

• 1 tbsp chopped fresh chives

• 1 free-range egg yolk

• salt and freshly ground black pepper

• 75g/3oz plain flour

• 2 free-range eggs, beaten

• 110g/4oz Japanese panko breadcrumbs

• 2 tbsp olive oil

For the sauce

• 50g/2oz butter

• 1 shallot, finely chopped

• 110ml/4fl oz white wine

• 110ml/4fl oz hot chicken stock

• 200ml/7fl oz double cream

• salt and freshly ground black pepper

• 2 limes, juice and zest

• 3 tbsp finely chopped fresh chives

• 2 handfuls mizuna leaves or other micro salad leaves, to serve

Description

Treat Yourself To James Martin's Easy Fishcakes Made With The King Of Smoked Fish, Arbroath Smokies.

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