Smoked Salmon & Haddock Fishcakes with Chive Butter Sauce & Wilted Spinach
For the Fishcakes
vegetable oil for deep frying
225g floury potatoes peeled & cut into chunks
1 tbsp chopped parsley
1 lemon, zest & juice
150g smoked salmon, diced
200g smoked haddock, diced
8 quails eggs
100g plain flour
2 eggs, beaten
150g fresh breadcrumbs
salt & freshly ground black pepper
For the chive butter sauce
2 shallots sliced
1tbsp white wine vinegar
4 tbsp whie wine
1 tbsp cold water
225g butter, cubed
4 tbsp chopped chives
For the spinach
250g baby spinach leaves
To make the fishcakes, cook the potatoes until tender, drain then mash & leave to cool. Stir in the parsley, lemon zest & juice until well combined. season & add the salmon & haddock.
Divide the mixture into 16 equal portions. Place a quails egg in the centre of 8 portions & cover with the remaining portions & shape into 16 balls.
Heat up a deep fat fryer or a saucepan of oil to 180c.
Put the flour , beaten egg & breadcrumbs into 3 separate bowls. Roll the fishcakes in flour, dip in beaten egg & coat in the breadcrumbs. Deep fry in batches for 2 minutes, or until golden brown.
Remove from the fryer & place on kitchen paper to drain.
For the chive butter sauce, put the shallots, white wine vinegar & white wine into a small saucepan & bring to the boil. Simmer until reduced by 2 tablespoons, add the cold water & simmer until reduced to 1 tablespoon.
Reduce the heat to low, then gradually whisk in the butter 25g at a time, waiting until all the butter has melted before adding more.
Strain through a sieve into a clean pan. Season with salt & pepper & stir through the chives.
For the wilted spinach, heat a large pan, add the butter & 2 tablespoons water, add the spinach & cook for 2 –3 minutes.
To serve , place the spinach in the centre of the plates & put the fishcakes on top. Pour over the chive butter sauce.