Lord's Fishcakes

Serves 6 as a main course

Ingredients

600g Cooked Potato
600g Smoked Salmon Trimmings
200g Sliced Washed Leeks
50g Butter
150ml Double Cream
1 Lemon
1g Chopped Parsley


Coatings

50g Plain Flour
4 Eggs - beaten
200ml Milk
Breadcrumbs


Garnish

Watercress leaves
120ml Olive Oil
30ml Fresh Lemon Juice
1tsp English mustard


Melt the butter and then add the leek and cook for 1 minute, add the double cream and cook until there is a thick covering on the leeks. Add the juice of 1 lemon and zest of ½ a lemon. Mix in the potato (slightly warm) and add the salmon trimmings. Check for seasoning and add the chopped parsley.

Divide into 12 patties, use a cutter if possible and leave in the fridge to set for 1 hour.

Drop each patty in the flour, dust off excess, then into the egg & milk and finally drop them into the breadcrumbs.

Cook in frying pan until golden brown and then put in the oven for 8 minutes or use a deep fat fryer for 3-4 minutes.

Serve on a bed of watercress leaves with a lemon vinaigrette; mix the oil, lemon juice and mustard together and season to taste.



This recipe was kindly supplied by Steve Smith – Head Chef - Lord’s Tavern