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Ingredients

Serves 6

For the fishcakes:

  • 500g cooked and mashed potato
  • 300g Hake, diced in 2cm cubes
  • ½ onion, finely diced
  • Handful flat-leaf parsley, chopped
  • 1 lemon
  • 1 egg yolk

To serve:

  • 100g flour
  • 2 egg
  • 100g breadcrumbs
  • 100g créme fraîche
  • 80g salad leaves
  • 80g mixed herbs – parsley, dill, mint, tarragon, chives
  • 6 slices of smoked salmon to top

French vinaigrette:

  • 1 tsp white wine vinegar
  • 2 tsp dijon mustard
  • 3 tsp olive oil

 
 

Method

  1. In a large mixing bowl, combine the fishcake ingredients. Divide the mix insix and shape the cakes using either your hands or upturned sugar bowl. Place onto a tray lined with parchment paper. Chill in the fridge.
  2. Place the flour, egg and breadcrumbs in three separate bowls. Remove the cakes and dust in the flour, followed by the egg wash and finally the breadcrumbs.
  3. Fry in a medium pan on both sides and around the sides for about 10 mins until golden and crispy. 
  4. Put dijon mustard, white wine vinegar, olive oil and a pinch of salt into a clean jam jar and shake to emulsify.
  5. In a bowl, mix the créme fraîche and season with salt add lemon juice 
  6. For the salad, tear the herbs into a bowl with the baby leaves and dress with the vinaigrette. 
  7. To serve, place the cakes on a plate and stack the sliced smoked salmon on top, followed by the lemon créme fraîche, and the dressed herb salad.