Kipper & Salmon Fishcakes

This recipe is a very decadent fishcake; your customers will love them. Kippers are whole herring split in a butterfly fashion from head to tail and cold-smoked over smouldering oak woodchips. Traditionally a breakfast dish, kippers need very little cooking and are best poached in a bit of water for 4-5 minutes, then left until needed. Usually eaten with buttery toast, they are another of life’s pleasures, but in this fishcake, they are going to add bundles of smokey flavour and depth.

About Our Ingredient Choices

Salted Butter: Adds depth of flavour, and its higher fat content enriches the dish.

Fishcake Mix: A time-saving marvel ensuring consistent taste and texture. No more wasting time and energy on boiling chips for ages.

Rustic Breadcrumbs: Crafted to endure frying, delivering that perfect crispy exterior.

Pre-Dust Number One: For efficient layering and coating, a must-have for busy kitchens.

Whitby Catch Kipper Fillets - Hand filleted and slowly smoked over wood chips for a subtle smoky flavour. I love ordering the seafood I love direct from Whitby.

What You Will Need

Method

1. Check all your fish is free from bones.
2. Add Butter, Milk, Cod trimmings, Salmon, and Whitby Catch Kipper Fillets to a saucepan and simmer gently until fish fall apart at the touch. Set aside to cool.
3. Add freshly chopped dill, spring onions, fishcake mix and lemon juice to the saucepan and stir until all the fishcake mix has absorbed all the liquid.
4. Start weighing into 110g balls and roll through pre-dust number one and set aside on a tray; when ready dip into blended eggs or loose batter mix and then roll through rustic breadcrumb.
5. Serve with a simple salad of watercress leaves, a pot of garlicky mayonnaise, and a lemon wedge to squeeze over the fishcakes.

Enjoy serving this sophisticated fishcake.