Recipe

Smoked fish hash cakes with spring onions, dill, capers and aioli, with heirloom tomato salad

These are good, the sort of thing that blokes wolf down with beers, or the morning after beers!

Sep 30, 2011 2:00pm
  • 50 mins cooking
  • Makes 16 Item
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Ingredients

Smoked fish hash cakes with spring onions, dill, capers & aioli, with heirloom tomato salad
  • 500 gram agria potatoes
  • salt and freshly ground black pepper
  • 700 gram smoked fish (i used warehou), skinned, boned and flaked (or 3 cups flaked smoked fish of your choice)
  • 3 slim spring onions, trimmed and chopped
  • 1 tablespoon chopped dill
  • 2 tablespoon capers, drained and chopped
  • 1 stick white celery, finely chopped
  • 2 tablespoon cream
  • 1 medium (size 6) free-range egg, lightly beaten
  • 4 tablespoon olive oil
  • mayonnaise, to serve
  • heirloom tomatoes, to serve
  • lemon-infused olive oil, to serve

Method

Smoked fish hash cakes with spring onions, dill, capers & aioli, with heirloom tomato salad
  • 1
    Peel the potatoes and cut into chunks about half the size of an egg. Put in a pan, cover with cold water, salt and bring to the boil. Cook until tender, then drain.
  • 2
    Put the fish in a bowl with the spring onions, dill, capers, celery, cream, egg, a little less than ½ tsp salt, and freshly ground black pepper to taste. Add the cooled potatoes and mix lightly. Gently shape the mixture into 16 large hash cakes (don’t squeeze) and place them on a large plate. Cover and refrigerate for 30 minutes.
  • 3
    Heat the oil in a frying pan over a medium heat and add about half the fish cakes. Cook until they're a deep golden colour on all sides, then repeat with the next batch. Serve hot with mayonnaise flecked with fresh herbs, and a salad of sliced heirloom tomatoes dressed in lemon-infused olive oil.

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