Arbroath Smokie Fishcakes With Chive Sauce


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


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

BBC Favicon BBC
View Full Recipe

MS Found Country:US image description
Back to top